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Prep Time10 minutes
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Cook Time20 minutes
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Serv SizeYield 6-8 servings
A creamy, tangy mix of potatoes, eggs, lettuce, celery, onion, and malt‑vinegar, dill, mayo that tastes like pure comfort.
Ingredients
Directions
This Irish‑style potato salad is creamy, tangy, and wonderfully nostalgic — the kind of dish that feels right at home on a St. Patrick’s Day table or at any cozy family gathering. Tender Russet or Yukon potatoes get mixed with crunchy celery, sweet onion, chopped iceberg lettuce (a retro touch that adds great texture), and plenty of hard‑boiled eggs. A splash of malt vinegar gives it that unmistakable Irish pub tang, while dill and smoked paprika bring the whole bowl to life. It’s simple, hearty, and irresistibly creamy — exactly what a good potato salad should be.
Boil 4 eggs, then let them cool completely before chopping. Boil 4 peeled Russet or Yukon potatoes until tender, then set them aside to cool just enough to handle. While the eggs and potatoes are cooling, prepare the dressing. In a medium bowl, combine 1¾ cups mayonnaise, 2 tablespoons malt vinegar, and ½ teaspoon dill weed, mixing until smooth and thoroughly blended.
Dice cooled 4 eggs, ½ yellow onion, 3 ribs of celery, 1 cup chopped iceberg lettuce, and the cooked potatoes. Place everything into a large mixing bowl, season with salt and pepper to taste and gently toss to combine.
Pour the dressing over the top and carefully fold it in until every ingredient is evenly coated and the salad is fully mixed. Chill, then top with a sprinkle of smoked paprika and serve.
Enjoy!
Conclusion
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