Dublin Potato Salad

• 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

1. In a saucepan, cover potatoes with lightly salted water and boil until tender. Drain, peel, and cube.
2. Combine vinegar, sugar, celery seed, mustard seed and 1/2 tsp salt; drizzle over still-warm potatoes. Cover and chill.
3. Just before serving, fold in cabbage, corned beef, pickle and onions.
4. Combine mayonnaise, milk and remaining salt; pour over salad and toss gently.

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

Taken from www.food.com/recipe/dublin-potato-salad-179313 (may not work)