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

Combine vinegar, celery seed, and mustard seed; set aside. Meanwhile pare and cook potatoes in enough boiling salted water to cover, for 30-40 minutes or until done. Drain and cube while potatoes are still rare, drizzle with vinegar mixture. Sprinkle with sugar 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 potato mixture and toss lightly. Serves 6-8.