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Crispy corned beef sliders with creamy potato salad - perfect comfort food for any gathering!
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Serving size: 1 serving
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Crispy corned beef sliders with creamy potato salad - perfect comfort food for any gathering!
This irish_american dish is perfect for dinner. With 909.03 calories and 39.24g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
Using a long serrated knife, slice the entire slab of Hawaiian rolls in half horizontally without separating them. Place the bottom half, cut-side up, into the prepared baking dish.
Layer the ingredients evenly over the bottom buns in this order: first the corned beef, then the well-drained sauerkraut, and finally the slices of Swiss cheese.
Place the top half of the rolls over the cheese to complete the sliders.
In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, onion powder, and poppy seeds. Season with salt and pepper if desired.
Pour the butter mixture evenly over the top of the sliders, using a pastry brush to ensure the entire surface is coated.
Cover the baking dish tightly with aluminum foil and bake for 15 minutes. This allows the sliders to steam and the cheese to melt completely.
Remove the foil and bake for an additional 3-5 minutes, or until the tops are golden brown and slightly crisp.
Let the sliders rest in the pan for 2-3 minutes before using a knife to cut them apart. Serve immediately.
Boil the Potatoes: Place the whole, unpeeled potatoes in a medium pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until they are tender when pierced with a fork. Drain the water and let the potatoes cool completely to room temperature.
Prepare the Salad Base: Once cooled, peel the potatoes and cut them into 1-inch cubes. Transfer them to a large mixing bowl. Add the finely chopped red onion, green chili, and 3 tablespoons of coriander leaves.
Combine with Dressing: In a separate small bowl, whisk the curd until it's smooth and creamy. Stir in the salt, sugar (if using), and lemon juice. Pour this dressing over the potato mixture and gently fold everything together until the potatoes are evenly coated. Be careful not to mash them.
Prepare the Tempering (Tadka): Heat the vegetable oil in a small pan or tadka pan over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds. Then, add the cumin seeds, hing, and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and the spices are fragrant.
Finish the Salad: Add the turmeric powder to the hot oil, give it a quick stir for 2-3 seconds, and immediately pour the entire tempering over the potato salad. Gently mix to incorporate the spices and oil throughout the salad.
Chill and Serve: Cover the bowl and refrigerate the potato salad for at least 30-60 minutes. This allows the flavors to meld and deepen. Garnish with extra coriander leaves before serving cold.
