Corned Beef and Cabbage Potato Salad

Elevate your next gathering with a hearty and flavorful Corned Beef and Cabbage Potato Salad—a creative twist on a classic Irish-inspired combination. This satisfying dish brings together tender baby potatoes, caramelized green cabbage, and savory shredded corned beef, all tossed in a zesty dressing made with whole-grain mustard, mayonnaise, and a splash of apple cider vinegar. Fresh dill and green onions add a vibrant touch, while rich seasonings like garlic powder and black pepper tie the flavors together. Perfect as a crowd-pleasing side dish or a standalone offering, this salad is served chilled or at room temperature, making it ideal for potlucks, picnics, or even St. Patrick’s Day celebrations. Bursting with texture, taste, and a nod to tradition, this potato salad is destined to become a new favorite on your table.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 pounds Baby potatoes
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 2 cups Green cabbage
• 1 cup Corned beef, cooked and shredded
• 2 stalks Green onions, thinly sliced
• 2 tablespoons Whole-grain mustard
• 1 cup Mayonnaise
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Fresh dill, chopped
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder

Directions

Step 1

Wash the baby potatoes thoroughly, then place them in a large pot. Cover them with cold water, add 1 teaspoon of salt, and bring to a boil.

Step 2

Reduce the heat to a simmer and cook the potatoes for 12-15 minutes, or until they are fork-tender. Drain and allow them to cool slightly.

Step 3

While the potatoes are cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Step 4

Add the shredded cabbage to the skillet and sauté for 5-7 minutes, stirring frequently, until the cabbage is tender and slightly caramelized. Remove from heat and set aside.

Step 5

When the potatoes are cool enough to handle, cut them into halves or quarters, depending on their size. Transfer them to a large mixing bowl.

Step 6

Add the shredded corned beef, sautéed cabbage, and sliced green onions to the bowl with the potatoes.

Step 7

In a small bowl, whisk together the whole-grain mustard, mayonnaise, apple cider vinegar, chopped dill, black pepper, and garlic powder to make the dressing.

Step 8

Pour the dressing over the potato mixture. Gently toss until everything is evenly coated.

Step 9

Taste and adjust seasoning with more salt or pepper, if needed.

Step 10

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.

Step 11

Serve chilled or at room temperature, garnished with additional chopped dill if desired.

Nutrition Facts

Serving size	(1618.6g)

Amount per serving	% Daily Value*
Calories	3315.1

Total Fat 246.8g	0%
Saturated Fat 36.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 433.6mg	0%
Sodium 5617.4mg	0%
Total Carbohydrate 219.7g	0%
Dietary Fiber 17.7g	0%
Total Sugars 11.3g
Protein 65.1g	0%

Vitamin D 0IU	0%
Calcium 241.9mg	0%
Iron 13.7mg	0%
Potassium 4499.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.1%

Protein: 7.7%

Carbs: 26.2%