Best Irish Potato Salad Recipes

COLCANNON (IRISH POTATO SALAD)

Steps:

• Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
• Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.
• Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.

IRISH POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool slightly. Peel and cube potatoes., Transfer to a large bowl., In a small bowl, combine the vinegar, sugar, mustard seed, celery seed and 1/2 teaspoon salt; pour over warm potatoes and toss to coat. Cover and chill. , Just before serving, stir in the corned beef, cabbage and radishes if desired. In a small bowl, combine the mayonnaise, relish, onions, milk, mustard if desired and remaining salt; pour over salad and toss to coat.

IRISH POTATO SALAD WITH APPLES

Steps:

• Boil potatoes until fork tender. Remove from water and cool. When cool, add the rest of the ingredients and mix together.

IRISH POTATO SALAD

Steps:

• Boil, steam, or pressure cook potatoes until tender, drain and place on paper towels and slice in half.
• While still warm, peel and cut 1/2 of the potatoes into 1 1/2 inch chunks (which will crumble/break apart), sprinkle with 1 tbls of vinegar, repeat with remaining potatoes and vinegar.
• Add celery, onion, egg, salt, pepper and mayonnaise.
• To serve: Line a serving platter with lettuce leaves, add potato salad, top with egg slices and dust with paprika.

DIANE'S SCOTCH-IRISH POTATO SALAD

Steps:

• Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to cool.
• Remove skins from potatoes and cut into chunks. Place in a large bowl.
• Lightly stir celery, red onion, eggs, black olives, green olives, dill pickle relish, sweet pickle relish, and paprika with potatoes until thoroughly combined.
• Mix in mustard, vinegar, and mayonnaise; stir lightly until all ingredients are coated and moist. If salad isn't moist enough, stir up to 1/2 cup more mayonnaise into salad.
• Season with salt and ground black pepper to taste. For best flavor, make the day before and refrigerate overnight.

IRISH WARM POTATO SALAD WITH BACON DRESSING

Steps:

• 1. Scrape or rub off the skins from the new potatoes, and cook in salted water with the mint for about 10 minutes, or until just tender. Drain and allow to cool a little, then turn into a salad bowl.
• 2. Heat the oil on a frying pan, then add the onion and cook gently until just softening. Add the diced bacon to the pan and cook for 3-5 minutes, until beginning to crisp.
• 3. Add the garlic and cook for another minute or so, and then add the chopped herbs, the vinegar, mustard, and seasoning to taste, remembering that the bacon may be salty.
• 4. Pour the dressing over the potatoes. Toss gently to mix, and serve warm.
• 5. Variations: Finely chopped spring onions (scallions) can replace the chopped chives and/or chopped parsley, if you like.

IRISH POTATO SALAD WITH APPLES

Steps:

• Boil potatoes until fork tender. Remove from water and cool.
• When cool, add the rest of the ingredients and mix together.
• Place in refrigerator for at least 3 hours to blend flavors and serve cold.

IRISH POTATO SALAD

Steps:

• Cook potatoes in boiling salted water until tender; drain.
• Peel and cube; place in large bowl.
• Combine vinegar, sugar, mustard seed, celery seed and 1/2 tsp salt; pour over warm potatoes and toss to coat.
• Cover and chill.
• Just before serving, add corned beef, cabbage and radishes. In a small bowl, combine mayo, relish, onions, milk, mustard if desired and remaining salt; pour over salad and toss to coat.

IRISH POTATO SALAD

Steps:

• 1. Boil potatoes. Fry bacon and remove from stove.
• 2. Add onion to the fat and sauté. Stir in flour, add salt, sugar, pepper, vinegar and water and paprika. Cook until color changes, stirring all the time.
• 3. Add potatoes. Crumble bacon bits on top stir. Serve.