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Irish Potato Salad

By Chef Rich Smice, Performance Foodservice – Thoms Proestler

A delicious Irish twist on classic potato salad.

Irish Potato Salad


  • 3 Peak Fresh Produce® Potato(es), Russet (baked)
  • 2 Tbsps. vinegar, white
  • 2 tsps. sugar
  • 1 tsp. Burst™ Spices Mustard, Ground
  • 1/2 tsp. celery seed
  • 1/2 tsp. salt
  • 6 oz. corned beef, fully cooked
  • 3 cups Peak Fresh Produce® Cabbage (chopped)
  • 3/4 cup West Creek® Mayonnaise
  • 1/3 cup West Creek® Relish, Sweet
  • 1/4 cup Peak Fresh Produce® Onion(s), Green
  • 4 tsps. Nature's Best Dairy® Milk
  • 3/4 tsp. mustard, dijon


Dice potatoes and place in hot water to soften, drain and cool. Once cool, place potatoes in large bowl. Add vinegar, sugar, mustard, celery seed, and salt; toss and cover. When ready to serve, add corned beef, cabbage, mayo, relish, onions and milk. Toss and serve.