Non Traditional Irish Potato Salad
I made this for an irish themed birthday party for a friend. I wasn't sure people would be crazy about colcannon in the summer so I did my best at creating something new. It was a hit. I will make it for this St. Patrick's Day and every one hereafter. It is vinegar-y in all the best ways and it tastes fresh while still filling you up. It's a little bit of work, all that chopping and I'm into subbing the ham steaks for cooked irish bacon.
Non Traditional Irish Potato Salad
(party size)
1 5 lb bag red potatoes or yukon gold potatoes, washed, skins on
6 tablespoons unsalted butter
2 leeks, light green and white parts only
2 boneless, 8 oz ham steaks, cubed
4 shallots, sliced thin
6 oz lacinato kale or green kale chopped, no stems
1/4 of a red cabbage, sliced thin
1 tablespoon chopped fresh dill
2 scallions, sliced on thin bias
1/2 cup picked parsley leaves
Dressing:
2 tablespoons honey
2 tablespoons whole grain mustard
2 tsp white balsamic vinegar
4 tablespoons olive oil
salt and pepper to taste
Fill a pot with cold water, add 1 tbsp kosher salt. Chop potatoes into 1-2 inch triangle. (quarter them and then quarter them again) Boil until for tender, 10-15 minutes. Drain and set aside.
Clean leeks, careful not to separate them completely under cold running water, rinse away any sand between layers. Halve each leek so you have 4 half moon stalks. Slice into thin half moons.
In a large skillet over medium/high heat melt butter. When butter is melted add leeks, cubed ham and shallots. Cook on medium until mixture is fragrant and leeks start to lightly caramelize. 15-20 min.
Add kale and stir frequently until wilted.
Stir in sliced cabbage. Cover and let the steam break the cabbage down and soften it a bit. Stir frequently.
Taste leek/cabbage mixture for salt and pepper seasoning.
Make dressing, combine all ingredients and whisk until combined.