3 tbsp. vinegar
1 tsp. celery seed
1 tsp. mustard seed
5 lg. potatoes
3 tsp. sugar
1 tsp. salt
1/4 c. milk
1/2 tsp. salt
1 (12 oz.) can corned beef, chilled and cubed
1/2 c. chopped dill pickle
1 1/2 c. Miracle Whip or mayonnaise
3 c. finely shredded cabbage

Combine vinegar, celery seed, mustard seed, and set aside. Pare and cook potatoes until done. Drain and cube. While potatoes are warm, drizzle with the vinegar mixture. Sprinkle with sugar and first teaspoon of salt. Chill thoroughly. Before serving, add cabbage, corned beef and pickles. Combine salad dressing, milk and 1/2 teaspoon of salt. Pour over corned beef mixture. Toss lightly.