2 tbsp. vinegar
1 tsp. celery seed
1 tsp. mustard seed
3 med. potatoes
2 tsp. sugar
2 c. finely shredded raw cabbage
1 (12 oz.) can corned beef, chilled and cubed
1/4 c. sliced green onion
1/4 c. finely chopped dill pickle, optional
1 c. mayonnaise or salad dressing
1/4 c. milk

Combine vinegar, celery seed and mustard seed. Set aside. Pare and dice cooked potatoes while still warm, and drizzle with vinegar mixture. Sprinkle with sugar and 1/2 teaspoon salt. Chill. Before serving add cabbage, corned beef and pickle. Combine mayonnaise, milk, 1/2 teaspoon salt. Pour mix over potato and corned beef. Toss lightly. Serves 6 to 8.