Irish potato salad made with tender potatoes, crunchy cabbage, radishes, and pickles in a creamy dressing. A simple, fresh twist on a classic comfort food.
I shared my Mom’s Famous Potato Salad recipe a few months ago, and with St. Patrick’s Day approaching I wanted to offer a variation inspired by the holiday.
This Irish Potato Salad with cabbage is bright and refreshing. Tender potatoes combine with crisp cabbage, peppery radishes, and tangy dill pickles, all tossed in a straightforward creamy mayo dressing. The result is a pleasing mix of textures and zippy flavor that’s easy to make and great for gatherings.
What Makes Irish Potato Salad Irish?
Irish-style potato salad tends to emphasize simple, hearty ingredients that reflect traditional cooking—potatoes and cabbage are common staples. Recipes often include green onions and sometimes chopped corned beef for an extra Irish touch. The dressing is usually creamy and slightly tangy rather than heavily spiced, letting familiar, wholesome flavors take center stage.
Basic Ingredients
- Potatoes — Russet potatoes work well because their starchy texture becomes fluffy after cooking.
- Cabbage — Use firm green cabbage or Napa cabbage for a milder option.
- Radishes — Add crunch and a subtle peppery bite.
- Dill pickles — Provide tang and the classic potato-salad flavor.
- Green onions — Offer a mild onion note without overpowering the salad.
- Dressing — Mayo, yellow mustard, white vinegar, milk, celery salt or other pantry seasonings, and a touch of sugar to balance acidity.
How To Make Irish Potato Salad
Basic steps to prepare this salad are simple and straightforward. The printable recipe card below contains full measurements and timing.
- Step One — Place whole scrubbed potatoes in a pot, cover with cold water, and season the water generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are just fork-tender. Drain and let cool until you can handle them, then peel and dice into bite-sized cubes.
- Step Two — Whisk together the dressing ingredients in a small bowl until smooth and well combined.
- Step Three — Place the warm potato cubes in a serving bowl and add about half the dressing, tossing gently so the potatoes absorb flavor. Add chopped cabbage, diced radishes, pickles, and sliced green onions. Pour in the remaining dressing and fold everything together until evenly coated. Adjust seasoning with kosher salt and black pepper to taste.
A Quick Note On Creaminess
This is a creamy potato salad. If you prefer a lighter version, start by adding about three-quarters of the dressing and toss, then add more only as needed. You can also replace half the mayo with plain Greek yogurt or sour cream for a tangier, lighter dressing while keeping a creamy texture.
Additional Add-Ins
- Add chopped corned beef for a traditional Irish spin.
- Crispy bacon adds smoky crunch.
- Chopped hard-boiled eggs make the salad more classic and hearty.
- Fresh dill or parsley brightens the flavors.
Ang’s Tips and Suggestions
- Dress the potatoes while they’re still warm. Warm potatoes absorb the dressing and flavor better, creating a more cohesive salad.
- Enjoy it the first day for the best texture. The cabbage stays crisp initially, though leftovers are still tasty as flavors meld in the fridge.
Storing Potato Salad
Keep the salad in an airtight container in the refrigerator for 3–4 days. Stir before serving to refresh the texture; adding a handful of fresh cabbage can restore some crunch if desired.
Can I Make This Without Mayo?
You can reduce the mayo but removing it entirely will change the texture and flavor significantly. For a lighter option, substitute half the mayo with plain Greek yogurt or sour cream to retain creaminess with less fat and added tang.
What To Serve With Irish Potato Salad
This salad is a versatile side that pairs well with roasted chicken, baked ham, grilled pork chops, marinated grilled chicken, burgers, or pulled chicken sandwiches. It works equally well at potlucks, barbecues, or a simple family meal.
Irish Potato Salad with Cabbage
Equipment
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large pot for boiling potatoes
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small mixing bowl for dressing
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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
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Add the scrubbed potatoes to a large pot and cover with cold water. Season generously with salt and stir. Bring to a boil over high heat, then reduce heat and cook 20–25 minutes, or until fork-tender.
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While the potatoes cook, prepare the vegetables and whisk the dressing ingredients in a small bowl. Taste for salt and chill until ready to assemble.
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When potatoes are done, drain and let cool about 15 minutes until they can be handled. Peel if desired and dice into 1-inch chunks. Place in a serving bowl.
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While potatoes are still slightly warm, add half the dressing and toss to coat. Add cabbage, radishes, pickles, and green onions, then pour in the remaining dressing and combine gently.
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Serve immediately or refrigerate until ready to enjoy.
Notes
If extra liquid appears, toss the salad to redistribute moisture—this usually refreshes the texture.
Potato salad does not freeze well.
Refer to the post for additional tips, serving suggestions, and pairing ideas.
Nutritional information is an estimate provided as a courtesy.
Nutrition
Try These Potato Salad Inspired Recipes
- Cauliflower Potato Salad (keto friendly)
- Cucumber Potato Salad with Creamy Dill Dressing
- Warm Honey Mustard Potato Salad
- Mediterranean Potato Salad
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