3 lg. white potatoes (about 1 1/2 lbs.)
2 tbsp. white vinegar
2 tsp. sugar
1 tsp. celery seed
1 tsp. mustard seed
3/4 tsp. salt (divided)
2 c. finely shredded cabbage
12 oz. cooked or canned corn beef, cubed
1/4 c. chopped dill pickle
1/4 c. sliced green onion
1 c. mayonnaise
1/4 c. milk

Boil potatoes until tender; drain, peel, and cube. Combine vinegar, sugar, celery seed, mustard seed and 1/2 teaspoon salt; drizzle over still-warm potatoes. Cover and chill.

Just before serving, gently fold in cabbage, corned beef, pickle, and onion. Combine mayonnaise, milk, and remaining 1/4 teaspoon salt; pour over salad. Gently toss. Serve in cabbage-lined bowl. Yield: 8 servings.