Ingredients
3 large potatoes2 tablespoons white vinegar2 teaspoons sugar1 teaspoon mustard seed1/2 teaspoon celery seed3/4 teaspoon salt, divided3 cups cubed cooked corned beef3 cups chopped cabbage1/2 cup chopped radishes, optional3/4 cup mayonnaise1/3 cup dill pickle relish1/4 cup sliced green onions4 teaspoons milk3/4 teaspoon Dijon mustard, optional
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool slightly. Peel and cube potatoes.
Transfer to a large bowl.
In a small bowl, combine the vinegar, sugar, mustard seed, celery seed and 1/2 teaspoon salt; pour over warm potatoes and toss to coat. Cover and chill.
Just before serving, stir in the corned beef, cabbage and radishes if desired. In a small bowl, combine the mayonnaise, relish, onions, milk, mustard if desired and remaining salt; pour over salad and toss to coat.
