Ingredients
2 lbs Yukon Gold potatoes, diced into bite-size pieces
2 cups finely shredded green cabbage
4 green onions, sliced
3 tablespoons unsalted butter, melted
1/2 cup mayonnaise
1/4 cup sour cream or plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar or lemon juice
1 teaspoon garlic powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Optional garnish: crispy bacon bits or extra green onions
Instructions
Cook the Potatoes
Place diced potatoes in a large pot and cover with salted water. Bring to a boil and cook for about 10–12 minutes, until fork-tender. Drain and let cool slightly.
Soften the Cabbage
While the potatoes cook, place shredded cabbage in a bowl and pour hot water over it for 1–2 minutes to soften slightly. Drain well.
Prepare the Dressing
In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, pepper, and melted butter.
Combine the Salad
In a large mixing bowl, gently toss potatoes, cabbage, and green onions. Pour the dressing over the mixture and stir carefully to coat.
Add Fresh Herbs
Fold in chopped parsley and adjust seasoning to taste.
Chill and Serve
Refrigerate for 30–60 minutes if desired to allow the flavors to blend. Garnish with extra green onions or bacon bits before serving.
Notes
Cooking Tips
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Use waxy potatoes like Yukon Gold or red potatoes so the salad stays creamy and doesn’t fall apart.
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Don’t overcook the potatoes—they should be tender but still hold their shape.
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Chill before serving for the best flavor and texture.
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Lightly salt the cooking water to flavor the potatoes from the inside out.
Variations
Traditional Colcannon Style
Mix in sautéed kale instead of cabbage for a more classic Irish flavor.
Warm Colcannon Potato Salad
Skip the mayo dressing and toss warm potatoes with butter, cream, cabbage, and scallions for a cozy version.
Bacon Colcannon Potato Salad
Add crispy chopped bacon for a smoky, savory twist.
Lighter Version
Substitute Greek yogurt for mayonnaise to reduce calories while keeping the salad creamy.
Extra Green Version (St. Patrick’s Day themed)
Add peas, chopped spinach, or fresh dill for a vibrant green holiday presentation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 310mg
- Fat: 14g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g