Dublin Potato Salad - cooking recipe

Ingredients

3 large white potatoes, about 1 1/2 pounds
2 tablespoons white vinegar
2 teaspoons sugar
1 teaspoon celery seed
1 teaspoon mustard seeds
3/4 teaspoon salt, divided
2 cups cabbage, finely shredded
12 ounces cooked corned beef or 12 ounces canned corned beef, cubed
1/4 cup dill pickle, chopped
1/4 cup green onion, sliced
1 cup mayonnaise
1/4 cup milk

Preparation

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 tsp 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.