1. In a saucepan, cover potatoes with lightly salted water and boil until tender. Drain, peel, and cube. 2. Combine vinegar, sugar, celery seed, mustard seed and 1/2 tsp salt; drizzle over still-warm potatoes. Cover and chill. 3. Just before serving, fold in cabbage, corned beef, pickle and onions. 4. Combine mayonnaise, milk and remaining salt; pour over salad and toss gently. ---------------------------------------------------------------------------
Nutrition
Ingredients
