Irish Potato Salad Recipe

Name: Irish Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg, beaten; ½ cup sugar; 1 tablespoon flour; ½ cup cider vinegar; ½ teaspoon salt; ¼ teaspoon fresh ground pepper; 2 tablespoons butter; 2 cups mayonnaise; 2 12 lbs red potatoes, boiled until tender; 2 tablespoons white wine vinegar; ¼ cup chopped pickled sweet onion; 1 tablespoon celery seed; ½ cup chopped scallion, including tender green tops; 1 cup chopped celery; 1 ½ cups diced cooked corned beef; salt; fresh ground black pepper

Servings: persons

1 large egg, beaten
½ cup sugar
1 tablespoon flour
½ cup cider vinegar
½ teaspoon salt
¼ teaspoon fresh ground pepper
2 tablespoons butter
2 cups mayonnaise
2 12 lbs red potatoes, boiled until tender
2 tablespoons white wine vinegar
¼ cup chopped pickled sweet onion
1 tablespoon celery seed
½ cup chopped scallion, including tender green tops
1 cup chopped celery
1 ½ cups diced cooked corned beef
salt
fresh ground black pepper

1
To make the dressing: in a small saucepan, stir the egg and sugar to combine.
2
Stir in the flour until well blended, then add in the cider vinegar.
3
Add the salt, pepper, and butter; place over medium heat.
4
Bring to a boil, stirring occasionally; adjust heat to maintain a gentle boil and cook, stirring gently, 10-12 minutes until thickened.
5
Remove from heat, transfer to a bowl, and let cool completely.
6
Add in the mayonnaise; stir to combine (you should have about 3 cups of dressing).
7
When the potatoes are cool enough to handle, peel, if desired, then cut into 1/2-inch cubes.
8
Place potato cubes in a large bowl; add in the wine vinegar, pickled onions, and celery seed; toss gently.
9
Add in the scallions, celery, and corned beef; season with salt and pepper to taste.
10
Add 3/4 cup of dressing and mix gently; add more dressing as needed to bind the salad ingredients.
11
Cover and refrigerate up to 2 days; serve chilled.

1299

kcal

Calories

114

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large egg, beaten, ½ cup sugar, 1 tablespoon flour, ½ cup cider vinegar, and more.

Yes, Irish Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Irish Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions