Dublin Potato Salad
|Celery seed||1 Teaspoon|
|Mustard seed||1 Teaspoon|
|Finely shredded cabbage||2 Cup (32 tbs)|
|Canned corned beef||12 Ounce, chilled and cubed|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Finely chopped dill pickle||1⁄4 Cup (4 tbs)|
|Mayonnaise/Salad dressing||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
Combine vinegar, celery seed, and mustard seed; set aside.
Meanwhile, pare and cook potatoes in enough boiling salted water to cover for 30 to 40 minutes or till done; drain and cube.
While potatoes are still warm, drizzle with vinegar mixture.
Sprinkle with sugar and 1/2 teaspoon salt; chill.
Before serving, add cabbage, corned beef, onion, and pickle to potatoes.
Combine mayonnaise, milk, and 1/2 teaspoon salt.
Pour mayonnaise mixture over corned beef mixture and toss lightly.