Irish Potato Salad With Cabbage
Irish potato salad made with tender potatoes, crunchy cabbage, radishes, and pickles in a creamy dressing. A simple unique way to enjoy a fresh twist on a classic comfort food.
I shared my Mom's Famous Potato Salad recipe a few months back, and with St. Patrick's Day just around the corner, I thought it would be fun to share a dish inspired by the Irish holiday.
This Irish Potato Salad with cabbage has a fresh, vibrant twist. Made with tender potatoes, crisp cabbage, peppery radishes, and tangy pickles tossed in a simple creamy mayo dressing, it's beautifully balanced with texture and bright, zippy flavor that I know you'll love.
What Makes Irish Potato Salad Irish?
Irish potato salad often features simple, hearty ingredients that reflect traditional Irish cooking. Staples like tender potatoes, crisp cabbage, green onions, and sometimes even chopped corned beef are combined with a creamy, tangy dressing. The flavors are straightforward and comforting, with a balance of richness from the dressing and freshness from the vegetables. It's less about bold spices and more about letting wholesome, familiar ingredients shine together.
Basic Ingredients
- Potatoes- Russet potatoes are my go-to for potato salad because they're extra starchy and result in a fluffy potato texture.
- Cabbage- You'll want to use a standard firm green cabbage or Napa cabbage works as well.
- Radishes- These offer a unique crunch and a subtle peppery flavor.
- Dill pickles for that classic potato salad taste.
- Green onions for a soft onion bite which won't over-power the salad.
- Dressing- Mayo, yellow mustard, white vinegar, milk, pantry seasonings, and a touch of sugar.
How To Make Irish Potato Salad
Here are basic steps for Irish potato salad. You'll find the full details in the printable recipe card below.
- Step One- Cook potatoes whole in boiling water with salt until just fork tender. Drain and allow to cool enough to handle them. Peel and dice in cubes.
- Step Two- Combine dressing ingredients in a mixing bowl until smooth and creamy.
- Step Three- Once potatoes are prepared and cubed in a bowl, add part of the dressing and toss to coat the potatoes - then add cabbage, radishes, pickles, and green onions. Combine with the remaining dressing.
A Quick Note On Creaminess
This is a super creamy Irish potato salad with a rich, generously dressed texture. If you prefer a lighter salad, start by adding about ¾ of the dressing and toss gently -- you can always add more if needed. It's easy to adjust to your perfect level of creaminess.
Additional Add-Ins
- Add corned beef for a classic Irish experience.
- Crispy bacon is always welcomed in potato salad.
- Stir in chopped boiled eggs for a more traditional potato salad flavor.
- Add fresh dill or parsley for brightness.
Ang's Tips and Suggestions
- Dress the potatoes while they're still warm. Tossing the warm potatoes with some of the creamy dressing allows them to absorb even more flavor, giving the salad a richer, more delicious taste throughout.
- Enjoy it the first day for the best texture. The cabbage will be perfectly crisp and fresh. That said, it also makes fantastic leftovers, as the flavors continue to develop and deepen after a day in the refrigerator.
Storing Potato Salad
Store in an airtight container in the refrigerator for up to 3-4 days. Stir before serving to refresh the texture. You can also add a handful of cabbage for a fresh crunch.
Can I Make This Without Mayo?
You can reduce the mayo, but I don't recommend eliminating it completely. Mayo gives this potato salad its classic creamy texture and rich flavor. For a lighter option, try replacing half of the mayo with plain Greek yogurt or sour cream. This keeps the salad creamy while adding a slight tang. Keep in mind that skipping the mayo entirely will noticeably change both the taste and texture of the salad.
What To Serve With Irish Potato Salad
This salad makes a perfect side dish for so many occasions, and it definitely doesn't have to be reserved for an Irish potluck. It pairs beautifully with my Simple Roasted Chicken, Slow Cooker Ham, Grilled Maple Chipotle Pork Chops, Marinated Grilled Chicken, or even simple favorites like Mississippi Smash Burgers, or BBQ pulled chicken sandwiches.
Irish Potato Salad with Cabbage
Equipment
- large pot for boiling potatoes
- small mixing bowl for dressing
- medium serving bowl for salad
Ingredients
Salad
- 4 medium russet potatoes scrubbed with peel on
- 1 ½ cups green cabbage, chopped
- ⅓ cup radishes, diced
- ⅓ cup dill pickles, diced
- ¼ cup green onions, sliced
- kosher salt
Dressing
- 1 cup mayo
- 2 tablespoon white vinegar
- 1 teaspoon yellow mustard
- 2 teaspoon sugar
- 1 teaspoon celery salt
- 2 tbps milk
- 1 teaspoon black pepper
- kosher salt to taste
Instructions
- Add the scrubbed potatoes to a large pot and cover them with cold water. Season generously with salt and give the water a light stir. Bring to a boil over high heat, then reduce the heat to medium and continue cooking for 20-25 minutes, or until the potatoes are fork-tender.
- While the potatoes are cooking prepare the veggies and make the dressing. Add the dressing ingredients to a small bowl and whisk until smooth. Taste for salt and place in the refrigerator until it's time to assemble the salad.
- Once potatoes are cooked, drain and allow to cool until you can safely touch them. This usually takes about 15-minutes. Use a small pairing knife to remove the skin, then dice the potatoes into bite size pieces or 1 inch chunks. Place in a serving bowl.
- While the potatoes are still slightly warm, pour in half of the dressing. Use a spatula to toss and combine. Potatoes should be cooled enough to add in the cabbage, radishes, pickles, and onions. Pour in the remaining dressing and toss everything together.
- Serve right away or place in the refrigerator until ready to enjoy.
Notes
Nutrition
Try These Potato Salad Inspired Recipes
- Cauliflower Potato Salad (keto frinedly)
- Cucumber potato salad with creamy dill dressing
- Honey Mustard Potato Salad
- Mediterranean Potato Salad
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