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

Combine vinegar, celery seed and mustard seed. Pour over warm potatoes. Sprinkle with sugar and 1/2 teaspoon salt. Chill. Add cabbage, corned beef, pickle and green onion. Mix together lightly. Combine mayonnaise, milk and 1/2 teaspoon salt and pour over salad. Toss lightly and serve.