DUBLIN POTATO SALAD

3 medium large potatoes
2 tablespoons vinegar of your choice
1 teaspoon celery seed
1 teaspoon mustard seed
1/2 teaspoon salt
2 teaspoons sugar (optional)
2 cups finely shredded cabbage
12 ounces canned cooked corned beef, chilled and cubed
1/4 cup finely chopped dill pickle
1/4 cup sliced green onion
1 cup mayonnaise or salad dressing
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon prepared mustard

Pare and cook potatoes in enough boiling, salted water to cover. Cook until done, about 30-40 minutes.

Meanwhile, combine vinegar, celery seed, and mustard seed; set aside.

Drain and cube cooked potatoes. While they are still warm, drizzle with the vinegar mixture. Sprinkle with the first one-half teaspoon salt and the sugar if using. Mix gently. Chill thoroughly.

Before serving, add cabbage, corned beef, pickle, and onion. Combine mayonnaise or salad dressing, milk, prepared mustard, and the second teaspoon salt. Pour over the corned beef mixture and toss lightly.

NOTES:
For a festive presentation, edge your serving bowl with cabbage leaves, plain or fancy. Or serve in small leaf "cups." Don't leave this out at warm temperatures. If served at a picnic, the corned beef can be left in the can until shortly before serving, and the mayo can be chilled separately and added at the last minute. Be sure to chill any leftovers. Usually I didn't have any.

Servings: 6
Adapted from source: Better Homes and Gardens magazine, August 1968