Lunch: Irish Potato Salad Recipe

Ingredients

3 large potatoes
2 tablespoons white vinegar
2 teaspoons sugar
1 teaspoon mustard seed
1/2 teaspoon celery seed
3/4 teaspoon salt, divided
3 cups cubed cooked corned beef
3 cups chopped cabbage
1/2 cup chopped radishes, optional
3/4 cup mayonnaise
1/3 cup dill pickle relish
1/4 cup sliced green onions
4 teaspoons milk
3/4 teaspoon Dijon mustard, optional

Instructions

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.

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