3/4 c. mayonnaise
1 tbsp. cider vinegar
2 tsp. caraway seeds
1 1/2 tsp. salt
2 tsp. prepared mustard
3 lbs. potatoes, cooked and cubed
1 c. thinly sliced celery
3/4 lb. leftover corned beef or ham (about 3 c.)

Add mayonnaise mixture to potatoes and celery and gently stir until well mixed. Line 9 x 5 inch loaf pan with waxed paper. Spoon 1/3 potato mixture and press evenly into bottom of pan. Top with half of corned beef or ham. Repeat layers, ending with potatoes, carefully and firmly packing mixture after each layer.

Cover and refrigerate until mixture is well chilled, about 4 hours. Unmold on chilled platter and peel off wax paper.