Colcannon Potato Salad
This fun twist on colcannon uses petite yellow potatoes, Brussels sprout petals, corned beef, a horseradish mustard vinaigrette, and crushed sour cream and onion chips.
Ingredients
- 4 cups Yellow Petite Potatoes washed and halved
- 2-3 cloves Garlic smashed
- 2 tablespoons Rice Vinegar
- Salt and Pepper to taste
- 2 cups Brussels Sprout Petals blanched
- ½ cup Green Onions sliced
- ¼ cup Parsley chopped
- ¾ cup 3-4 slices Deli Corned Beef baked and crumbled
- ¼ cup Sour Cream and Onion Potato Chips crushed
- 1 teaspoon Cracked Black Pepper
Horseradish Mustard Vinaigrette
- ¼ cup Rice Vinegar
- 2 tablespoons Honey
- 2 tablespoons Stone Ground Mustard
- 2 tablespoons Dijon Mustard
- ¼ cup Extra Virgin Olive Oil
- 1 tablespoon Horseradish + 1 teaspoon
- Salt and Pepper to taste
Instructions
- Preheat oven to 400°F (205°C).
- Wash potatoes thoroughly and pat dry. Slice in half lengthwise.
- Place the potatoes in a medium heavy-bottomed pot and cover with cold water. Salt the water and add the smashed garlic cloves to infuse the potatoes with flavor.
- Bring to a boil over medium-high heat and then reduce to a simmer. Continue cooking the potatoes until they are fork-tender, approximately 20-22 minutes.
- Drain the potatoes and season them with 2 tablespoons of rice vinegar, a pinch of salt, and pepper.
- Set a pot of salted water on the stove and bring to a boil; get a large bowl of ice water ready, too.
- Cut the bottoms off of the Brussels sprouts to make it easier to peel the petals off. Once the water has come to a rolling boil, add the Brussels sprout petals and cook for 30 seconds to a minute until they turn vibrant green.
- Immediately strain out the petals and put them into the ice water to stop the cooking process.
- Lay 3-4 slices of deli corned beef on a lined baking sheet and drizzle with a little bit of oil. Bake for 12-15 minutes, or until crispy.
- Remove from oven and let cool slightly. Crumble or chop the baked slices into bite-sized pieces.
- Chop green onions and parsley.
- To make the vinaigrette, whisk together all of the ingredients in a bowl. Adjust the amount of horseradish to your liking if you want it more or less punchy!
- Place the boiled potatoes, Brussels petals, green onions, and parsley in a large bowl. Pour the vinaigrette over top and toss gently to combine.
- To plate, top the dressed vegetable mixture with the crispy corned beef crumbles, crushed potato chips, and cracked black pepper.
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