Improv Potato Salad

I’m not really into celebrating St. Patrick’s Day. But as it happened I made corned beef on the 17th this year. I didn’t brine the brisket myself, as in this video, but I followed the cooking instructions and it came out good, not too salty as the store-bought ones are sometimes guilty of. My only complaint was the one I bought had a fat cap so thick that it was probably a quarter of the weight. Meh. I trimmed and sliced the leftover meat and made Reubens for dinner this evening. Yummmy!

I had a bowl full of leftover simmered vegetables (potatoes, carrots, and cabbage) from making the corned beef. I chopped them up and made a quick dressing:

Basic Potato Salad

Dressing for 2 lbs red potatoes, 3 carrots, 1/4 head cabbage, simmered in seasoned liquid until just tender and then diced large:

• 1/4-1/3 cup mayonnaise
• Squirt mustard
• Juice from 1 small lemon
• 2-3 Tbsp dill pickle relish
• Sliced green onions
• Finely chopped celery stalk/leaves (this is a great way to use up those leafy core pieces!)
• 1/2 tsp coriander
• 1/2 tsp sugar, more to taste (or omit if you have sweet relish)
• Salt and pepper to taste (start with 1 tsp salt)

Combine dressing ingredients in a large bowl, then very gently fold in the potatoes, carrots, and cabbage. Chill 1 hour to blend the flavors.