Dublin Potato Salad - cooking recipe

Ingredients

3 large potatoes (about 1 1/2 lb.)
2 Tbsp. white vinegar
2 tsp. sugar
1 tsp. celery seed
1 tsp. mustard seed
3/4 tsp. salt, divided
2 c. finely shredded cabbage
12 oz. corned beef, cubed
1/4 c. dill pickle
1/4 c. sliced green onion
1 c. mayonnaise
1/4 c. milk

Preparation

Cook potatoes.
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 and corned beef, pickle and onion.
Combine mayonnaise, milk and remaining 1/4 teaspoon salt.
Pour over salad.
Gently toss.
Serve in cabbage lined bowl.