Dublin Potato Salad

By ukiahgal67

Ingredients

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

Preparation

Step 1

1.
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.

2.
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.