3 large white potatoes (1 1/2 pounds)
2 tablespoons white vinegar
2 teaspoons sugar
1 teaspoon celery seed
1 teaspoon mustard seed
1/4 teaspoons salt
2 cups finely shredded cabbage
12 ounces cooked or canned corn beef, cubed
1/4 cup chopped dill pickles
1/4 cup chopped green onion
1 cup mayonnaise
1/4 cup milk


Cover potatoes in lightly salted water {and cook} until tender.  Drain, cube, and peel.  Combine vinegar, sugar, celery seed, mustard seed, and 1/2 teaspoon salt; drizzle over warm potatoes.  

Just before serving, gently fold in cabbage, corned beef, pickles, and onion. 

Combine mayonnaise, milk and 1/4 teaspoon salt.  Pour over salad, gently toss and serve in a cabbage lined bowl. 


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