2 tbsp. vinegar
1 tsp. celery seed
3 med.-lg. potatoes
2 tsp. sugar
1/2 tsp. salt
2 c. finely shredded cabbage
1 can (12 oz.) corned beef, sm. cubed
1/4 c. finely chopped dill pickle
1/2 c. sliced green onion
1 c. Miracle Whip salad dressing
1/4 c. milk

Combine vinegar and celery seed; set aside. Meanwhile, pare and cook potatoes in salted water. Drain and cube.

While potatoes are still warm, drizzle with the vinegar mixture. Sprinkle with sugar and salt. Chill thoroughly.

Before serving, add cabbage, corned beef, pickle, and onion. Combine salad dressing and milk. Pour over corned beef mixture. Toss lightly.

Makes 6 to 8 servings.