Irish Potato Salad

• 3 large potatoes
• 2 tablespoons white vinegar
• 2 teaspoons sugar
• 1 teaspoon mustard seed
• 1/2 teaspoon celery seed
• 3/4 teaspoon salt, divided
• 3 cups cubed cooked corned beef
• 3 cups chopped cabbage
• 1/2 cup chopped radishes, optional
• 3/4 cup mayonnaise
• 1/3 cup dill pickle relish
• 1/4 cup sliced green onions
• 4 teaspoons milk
• 3/4 teaspoon Dijon mustard, optional

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool slightly. Peel and cube potatoes.
2. Transfer to a large bowl.
3. In a small bowl, combine the vinegar, sugar, mustard seed, celery seed and 1/2 teaspoon salt; pour over warm potatoes and toss to coat. Cover and chill.
4. Just before serving, stir in the corned beef, cabbage and radishes if desired. In a small bowl, combine the mayonnaise, relish, onions, milk, mustard if desired and remaining salt; pour over salad and toss to coat.

potatoes, white vinegar, sugar, celery, salt, beef, cabbage, chopped radishes, mayonnaise, dill pickle, green onions, milk, dijon mustard

Taken from www.tasteofhome.com/recipes/irish-potato-salad/ (may not work)