Dublin Potato Salad Recipe

• 3 lg. white potatoes (about 1 1/2 lbs.)
• 2 tbsp. white vinegar
• 2 teaspoon sugar
• 1 teaspoon celery seed
• 1 teaspoon mustard seed
• 3/4 teaspoon salt (divided)
• 2 c. finely shredded cabbage
• 12 ounce. cooked or possibly canned corn beef, cubed
• 1/4 c. minced dill pickle
• 1/4 c. sliced green onion
• 1 c. mayonnaise
• 1/4 c. lowfat milk

1. Boil potatoes till tender; drain, peel, and cube.
2. Combine vinegar, sugar, celery seed, mustard seed and 1/2 tsp.
3. salt; drizzle over still-hot potatoes.
4. Cover and chill.
5. Just before serving, gently mix in cabbage, corned beef, pickle, and onion.
6. Combine mayonnaise, lowfat milk, and remaining 1/4 tsp.
7. salt; pour over salad.
8. Gently toss.
9. Serve in cabbage-lined bowl.
10. Yield: 8 servings.

white potatoes, white vinegar, sugar, celery, salt, cabbage, corn beef, dill pickle, green onion, mayonnaise, milk

Taken from cookeatshare.com/recipes/dublin-potato-salad-35501 (may not work)