dublin potato salad

Categories: Salads; Country wom; Potatoes
Yield: 8 servings

Measure	Ingredient
3 larges	Potatoes -- 1 1/2 pound
2 tablespoons	White vinegar
2 teaspoons	Sugar
1 teaspoon	Celery seed
1 teaspoon	Mustard seed
¾ teaspoon	Salt -- divided
2 cups	Shredded cabbage -- finely
	Chopped
12 ounces	Corned beef brisket, canned
	Or cooked cubed
¼ cup	Dill pickles -- chopped
¼ cup	Green onion -- sliced
1 cup	Mayonnaise
¼ cup	Milk

Cover potatoes in lightly salted water and boil until tender. Drain, peel and cube. Combine vinegar, sugar, celery seed, mustard seed and ½ teaspoon salt; drizzle over still-warm potatoes. Cover and chill.

Just before serving, gently fold in cabbage, corned beef, pickles and onion. Combine mayonnaise, milk and remaining ¼ teaspoon salt; pour over salad. Gently toss. Serve in cabbage-lined bowl. Yield: 8 servings.

Recipe By : Country Woman