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 oz. 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
1. Cover potatoes in lightly salted water and boil until tender. Drain, peel, and cube.
2. Combine vinegar, sugar, celery seed, mustard seed, and ½ teaspoon salt; drizzle over still-warm potatoes. Cover and chill.
3. Just before serving, gently fold in cabbage, corned beef, pickle, and onion.
4. In a small bowl, combine mayonnaise, milk, and remaining ¼ teaspoon salt; pour over salad. Gently toss.
Yield: 8 servings
Recipe from Country Living Magazine and photo by Lois Linke.