Most people are under the impression that the food in Ireland is not very tasty or exciting. I beg to differ. Last year around my birthday I spent a week on the Emerald Isle and had some of the most wonderful food I have ever eaten. There is a yummy dish over there called Colcannon, a blend of mashed potatoes, cabbage and kale with loads of good Irish butter and cream. I decided to use this dish as my inspiration for an Irish potato salad, I wanted something I could take on a picnic paired with my corned beef and cole slaw sandwiches (March 2016 archives). I added crispy bacon, sautéed leeks and a bit of creamy dill mayo and it turned out great! So, let's get out there and enjoy some of our very own emerald green hills before they are just a rainy day memory.
Colcannon - inspired Potato Salad
6 - 8 Yukon Gold Potatoes, cut into 1” chunks, about 6 cups
1 T salt
2 T white balsamic vinegar
4 strips thick cut, applewood smoked bacon
1 T bacon grease, reserved
2 T olive oil, separated
2 leeks sliced lengthwise then across, thinly
1 shallot cut in half lengthwise, sliced thinly
salt and pepper, as needed
1 bunch kale, leaves stripped from the stems and chopped roughly
1/2 of a head of cabbage, quartered and sliced thinly
2 green onions, sliced thinly
1/2 c parsley, chopped
Cover the potatoes with water and add the salt. Bring to a boil and cook until a fork goes through easily, about 10 more minutes. Drain and place in a large bowl for mixing. Sprinkle with the white balsamic vinegar, a bit of salt and pepper and let cool slightly. Cook the bacon until crisp, remove, drain, cut into 1/2” pieces and add to the potatoes. Pour off all but 1 T of bacon grease from the frying pan and add 1 T of the olive oil, the leeks, the shallot and a bit of salt and pepper. Cook over medium heat until soft, about 15 minutes, stirring occasionally then add to the potatoes. Add 1 T more olive oil to the pan, heat and cook the cabbage until soft, about 20 minutes, cool then add to the potatoes along with the parsley and green onions. Pour the dressing (see below) over and mix well. Serve slightly warm, room temp or chilled. Serves 8-10.
Dilled Mayo Dressing
1 1/2 c mayo, I use Best Foods
juice and zest from 1/2 lemon
1 T fresh dill, chopped coarsely
pinch of salt and pepper
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"