Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Potatoes -- 1 1/2 pound Chopped
2 tb White vinegar 12 oz Corned beef brisket, canned
2 ts Sugar Or cooked cubed
1 ts Celery seed 1/4 c Dill pickles -- chopped
1 ts Mustard seed 1/4 c Green onion -- sliced
3/4 ts Salt -- divided 1 c Mayonnaise
2 c Shredded cabbage -- finely 1/4 c Milk

Cover potatoes in lightly salted water and boil until tender. Drain,
peel and cube. Combine vinegar, sugar, celery seed, mustard seed and
1/2 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 1/4 teaspoon salt; pour
over salad. Gently toss. Serve in cabbage-lined bowl. Yield: 8
servings.

Recipe By : Country Woman

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