Our Kitchen: Dublin Potato Salad

Ingredients:

• 2 Tbsp.  Vinegar
• ½ tsp. Celery seed
• 1 Tbsp. Mustard seed
• ½ tsp. Salt
• 2 tsp. Sugar
• 3 medium Red potatoes, cubed, boiled, drained
• 2 cups Cabbage, shredded
• ¼ cup Dill pickle, chopped (or dill relish)
• ½ cup Green onions, sliced thinly
• 1 can Corned beef (chilled in can, then diced)
• ¼ cup Whole milk
• 1 cup Mayonnaise

Directions:

1. Combine vinegar, celery seed, mustard seed, salt and sugar.  Pour mixture over warm potatoes.  Refrigerate overnight.
2. In a large bowl, add potato mixture, cabbage, corned beef, green onions.
3. In a small bowl, whisk milk and mayonnaise into a creamy dressing. Pour over mixture over potato salad, gently toss and serve.