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Categories:
white potatoes white vinegar sugar celery mustard seeds salt cabbage beef dill pickle green onion mayonnaise milk
Viewed: 24 - Published at: 3 years agoIngredients
- 3 large white potatoes, about 1 1/2 pounds
- 2 tablespoons white vinegar
- 2 teaspoons sugar
- 1 teaspoon celery seed
- 1 teaspoon mustard seeds
- 3/4 teaspoon salt, divided
- 2 cups cabbage, finely shredded
- 12 ounces cooked corned beef or 12 ounces canned corned beef, cubed
- 1/4 cup dill pickle, chopped
- 1/4 cup green onion, sliced
- 1 cup mayonnaise
- 1/4 cup milk
Method
- In a saucepan, cover potatoes with lightly salted water and boil until tender. Drain, peel, and cube.
- Combine vinegar, sugar, celery seed, mustard seed and 1/2 tsp salt; drizzle over still-warm potatoes. Cover and chill.
- Just before serving, fold in cabbage, corned beef, pickle and onions.
- Combine mayonnaise, milk and remaining salt; pour over salad and toss gently.
