3 lg potatoes

2 tbs white vinegar

2 tsp sugar

1 tsp mustard seed

1/2 tsp celery seed

3/4 tsp 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 tsp milk

3/4 tsp Dijon mustard, optional

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 tsp 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.

8 servings