3 lg. potatoes, cubed
2 tbsp. vinegar
1 tsp. celery seed
1 tsp. mustard seed
2 tsp. sugar
1 tsp. salt
3 c. finely shredded cabbage
1/4 c. diced green onion
1/4 c. finely chopped dill pickles
12 oz. can corned beef, cubed
1 c. mayonnaise
1/4 c. milk

Combine vinegar, celery and mustard seed. Set aside. Cook and drain potatoes. While potatoes are still warm, drizzle with vinegar mixture. Sprinkle with sugar and 1/2 teaspoon salt. Chill. Add cabbage, corned beef, pickle and onion.

Make dressing of mayonnaise, milk and 1/2 teaspoon salt. Pour over salad and mix lightly.