Irish Potato Salad - cooking recipe

Ingredients

4 Tbsp. vinegar
2 tsp. celery seed
2 tsp. mustard seed
1 tsp. dill weed
4 tsp. sugar
2 c. mayonnaise (Hellmann's)
6 medium cooked potatoes
1 large head cabbage, shredded (4 c.)
2 (12 oz. each) cans corned beef, chilled and then cubed
1/4 c. thinly sliced onion (or more, if desired)
1 c. dill pickles, chopped
1/2 to 1 c. milk

Preparation

Cook potatoes in skin; peel off skin while slightly warm. Drizzle vinegar combined with spices and sugar over warm potatoes. Set aside.
Combine mayo and milk; set aside.
Chop cabbage and dill pickles.
Cube meat.
Combine all but mayo and milk.
Mix well; then pour mayo and milk over everything.
Mix slightly. Chill.