Ingredients
3 large white potatoes (about 1-1/2 pounds)2 tablespoons white vinegar2 teaspoons sugar1 teaspoon celery seed1 teaspoon mustard seed3/4 teaspoon salt, divided2 cups finely shredded cabbage12 ounces cooked or canned corned beef, cubed1/4 cup chopped dill pickle1/4 cup sliced green onion1 cup mayonnaise1/4 cup milk
Preparation
Cover potatoes in lightly salted water and boil until tender. Drain, peel and cube. Combine vinegar, sugar, celery seed, mustard seed and 1/2 teaspoon salt; drizzle over still-warm potatoes. Cover and chill.
Just before serving, gently fold in cabbage, corned beef, pickle and onion. Combine mayonnaise, milk and remaining 1/4 teaspoon salt; pour over salad. Gently toss. Serve in cabbage-lined bowl.
