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. cabbage, finely shredded
1 (12 oz.) cooked or canned corn beef, cubed
1/4 c. dill pickle, chopped
1/4 c. green onion, sliced
1 c. mayonnaise
1/4 c. milk

Cover potatoes in lightly salted water and boil 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.