2 tbsp. vinegar
1 tsp. celery seed
1 tsp. mustard seed
4 med. lg. potatoes
2 c. shredded cabbage
1 (12 oz.) can corned beef, chilled, cubed
1/4 c. sliced green onions
1/4 c. chopped dill pickle
1 c. lite salad dressing
1/4 c. milk

Mix first 3 ingredients and set aside. Pare and cook potatoes until done. Drain and cube. While still warm, drizzle with vinegar mixture. Add dash salt if you wish; chill.

Before serving, add cabbage, corned beef, onion, pickle to potatoes. Combine salad dressing and milk and pour over salad. Toss lightly.