Corned Beef & Cabbage Potato Salad Recipe for San Luis Valley

Ingredients

• 2 lbs. small yellow potatoes
• 2 cups very thinly sliced green cabbage
• 1 cup very thinly sliced red cabbage
• 32 drained, pickled pearl (cocktail) onions, chopped (about 1 cup)
• 1/2 cup tiny cubes Kerrygold Dubliner or Blarney Castle Cheese
• 3 oz. deli corned beef, torn into small pieces
• 1/4 cup extra virgin olive oil
• 1/4 cup malt vinegar
• 1 Tablespoon stoneground mustard (preferably with stout or ale)
• 1 Tablespoon chopped fresh parsley
• 2 teaspoons sugar
• 1/4 teaspoon dried dill
• 2 cloves garlic, minced