This is my first time "sharing" on Foodie Friday Hosted by Designs By Gollum - I hope I can get this to work -- I've found some great recipes the past few weeks - I'm sure you will too!
In case you don't want hot corned beef and cabbage for St. Paddy's day -- this is a way to have it cold! My mother always made this in the summertime. We could make a meal off of it, with just a little salad on the side.
Here's her recipe:
2 tsps vinegar
1 tsp celery seed
1 tsp mustard seed
3 medium to large potatoes
2 tsp sugar
2 C. finely shredded cabbage
1 12oz. can corned beef, chilled and cubed
1/4 C. sliced green onions
1/2 C. chopped dill pickle
1 C. Mayo
1/4 C. milk
Combine vinegar, celery seed, mustard seed. Pare & cook potatoes in boiling water 30 to 40 minutes, drain & cube while potatoes are still warm. Drizzle with vinegar mixture. Sprinkle with sugar & salt. Chill. Before serving, add cabbage, corned beef, onion & pickle to potatoes. Combine mayo, milk & 1/2 tsp salt. Pour mayo mixture over corned beef mixture and toss lightly.
Now here's my "cheaters" version:
Use leftover or a homemade quality store bought potato salad. (I don't know about you, but I'm very picky about my store bought brands). Splash a little vinegar on it. Add the already shredded cabbage, chilled corned beef, green onions and dill pickle relish. Sprinkle with celery seed and mustard seed. Add mixture of mayo/milk just to hold everything together. Chill. My husband likes this better the second day, when the cabbage is a little softened and everything has "seasoned".
Happy St. Paddy's day and enjoy your fixin's be they cold or hot!