Mema’s Dublin potato salad

by: Sue

This potato salad is a welcome change from potato salads that have the consistency of mashed potatoes. The celery seed and mustard seed give welcome texture and the cabbage adds a flavor I love. In her later years when Jo Ann and I cooked the family dinners and Marguerite asked what she could bring, we often requested this dish because it can be made the day before and gets better with time.

2 Tablespoons vinegar
1 teaspoon celery seed
1 teaspoon mustard seed
3 potatoes, cubed and boiled
2 teaspoons sugar
1/2 teaspoon salt
2 cups finely shredded cabbage
1/4 cups chopped pickle
1/4 cup onion
1 cup salad dressing
1/4 cup milk
1/2 teaspoon salt

Combine vinegar, celery seed and mustard seed and set aside.

While potatoes are warm, drizzle with vinegar mixture. Sprinkle with sugar and first 1/2 teaspoon salt. Chill. Before serving, add cabbage, pickle and onion. Combine dressing, milk and second 1/2 teaspoon salt. Pour over mixture and toss.

Hard cooked eggs are good to add.

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