- This topic has 1 reply, 1 voice, and was last updated April 8, 2014 at 10:18 pm by .
- April 8, 2014 at 10:18 pm #340851
Potato and Cabbage Salad with Corned Beef
6 – 8 oz corned beef
3 – 4 small to medium potatoes
2 cups shredded green cabbage
1/2 very small onion, sliced thin
3 tbs minced fresh parsley, divided use
Optional garnish: Fried corned beef cracklings
1 tbs mayonnaise
2 tbs malt vinegar
2 tbs vegetable oil
2 tsp Dijon style mustard
1/4 tsp whole mustard seed
1/8 tsp ground coriander seed
1/4 tsp fresh ground black pepper
If you’re cooking corned beef from scratch, follow the directions on the package to cook. Drain, let cool slightly, and slice about 1/4 inch thick. Keep warm. If you’ve purchased cooked corned beef, slice it about 1/4 inch thick and wrap in foil with about a tablespoon of water. Bake at 300F for 20 minutes, or just until warm.
Wash the potatoes and cut them into slices about 1/4 inch thick and about 3/4 inch on a side. If you have medium sized potatoes, cut them into quarters lengthwise, then slice. If the potatoes are smaller, cut them in half lengthwise and then slice. Place in a medium saucepan and cover with water. Bring to a boil, then reduce the heat to maintain a lively simmer and cook for 8-12 minutes, or until soft but not falling apart at all. Drain and place in a bowl. Sprinkle lightly with kosher salt and let cool to room temperature.
While the potatoes are cooking, place the cabbage in a colander or the basket of a small salad spinner and sprinkle about a tsp and a half of the kosher salt over it (if you’re using fine table salt, use about 3/4 tsp). Toss the cabbage gently to distribute the salt. Put the colander on a plate to catch any water or put the salad spinner basket into the salad spinner. Let the cabbage sit for about 15 minutes, then rinse it very thoroughly. If you’re using a salad spinner, spin the cabbage until dry. If not, drain well, then blot with a clean towel or paper towels.
Add the cabbage and onion slices to the potatoes. Add 2 tbs of the minced parsley (reserve the remaining tablespoon) and toss gently.
For the dressing, whisk together all the ingredients.
Pour about half the dressing over the potatoes and cabbage and toss to coat, adding more dressing if necessary. The ingredients should be lightly but evenly coated. Taste for seasoning. Remember that the corned beef will be salty, so be careful not to over salt the salad.
Divide the salad between two plates and arrange the corned beef slices over the salad. Drizzle more dressing over the corned beef. Sprinkle with the reserved parsley and cracklings if using.
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