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

Combine vinegar, celery seed and mustard seed; set aside. Meanwhile, pare and cook potatoes in enough boiling salted water to cover 30-40 minutes or until done; drain and cube.

While potatoes are still warm drizzle with vinegar mixture. Sprinkle with sugar and 1/2 teaspoon salt; chill. Before serving, add cabbage, corned beef, onion and pickle to potatoes.

Combine mayonnaise, milk and 1/2 teaspoon salt. Pour mayonnaise mixture over corned beef/potato mixture and toss lightly. Serves 6-8.