Dublin Potato Salad

Made with freshly-dug Yukon Gold potatoes, green onions and a freshly-picked head of cabbage, it just doesn't get any better than this!!

Source:  Mother

2 T. vinegar

1 t. celery seed

1 t. mustard seed

3 medium-large potatoes

2 t. sugar

1/2 t. salt

2 c. finely shredded cabbage

1 12-oz. can corned beef, chilled and cubed*

1/4 c. finely chopped dill pickle

1/4 c. sliced green onion

1 c. mayonnaise

1/4 c. milk

1/2 t. salt

Combine vinegar, celery seed and mustard seed; set aside. Meanwhile, pare (optional) and cook potatoes in enough boiling, salted water to cover for 30-40 minutes until done. Drain and cube. While potato cubes are still warm, drizzle with vinegar mixture.  Sprinkle with sugar and the first 1/2 t. salt; chill thoroughly. Before serving, add cabbage, corned beef, pickle and onion. Combine mayonnaise, milk and the second 1/2 t. salt. Pour over corned beef mixture; toss lightly.

* Note - roasted chicken breast works nicely as a substitute for the corned beef.