Dublin Potato Salad

Description: This is out of Country Cookings Prize Winning Salads recipe collection. This is not only a good side dish, but also hearty enough to be a meal on it's own. Prepare this ahead of time for the flavors to blend.

Ingredients:

• 3 large white potatoes, about 1 1/2 pounds
• 2 tablespoons white vinegar
• 2 teaspoons sugar
• 1 teaspoon celery seed
• 1 teaspoon mustard seeds
• 3/4 teaspoon salt, divided
• 2 cups cabbage, finely shredded
• 12 ounces cooked corned beef or 12 ounces canned corned beef, cubed
• 1/4 cup dill pickle, chopped
• 1/4 cup green onion, sliced
• 1 cup mayonnaise
• 1/4 cup milk

Steps:

1. In a saucepan, cover potatoes with lightly salted water and boil until tender. Drain, peel, and cube.
2. Combine vinegar, sugar, celery seed, mustard seed and 1/2 tsp salt; drizzle over still-warm potatoes. Cover and chill.
3. Just before serving, fold in cabbage, corned beef, pickle and onions.
4. Combine mayonnaise, milk and remaining salt; pour over salad and toss gently.