Dublin Potato Salad

3 lg. white potatoes (1 1/2 lb.)
2 T. white vinegar
2 tsp. sugar
1 tsp. celery seed
1 tsp. salt, divided
2 c. finely-shredded cabbage
12 oz. cooked or canned corned beef, cubed
1/4 c. chopped dill pickle
1/4 c. sliced green onions
1 c. mayonnaise
1/4 c. milk

In a saucepan, cover potatoes with 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, fold in cabbage, corned beef, pickle and onions. Combine mayonnaise, milk and remaining salt; pour over salad and toss gently. Serves 8.

Pat Anderson