Dublin Potato Salad

May the Luck of the Irish be with you in this "twist":
(8 servings)

3 large white potatoes (about 1&1/2 lbs.)
2 T. white vinegar
1&1/2*-2 t. sugar
1 t. celery seed
1 t. mustard seed
3/4 t. sea* salt, divided
2 cups finely shredded green cabbage (save whole outer leaves)
12 oz. cooked corned beef, cubed
1/4-1/2* cup chopped dill pickle
1/4 cup sliced green onion
1 cup light* mayo.
1/4 cup 2%* milk

Cover potatoes in lightly salted water and boil until tender. Drain, peel and cube. Combine vinegar, sugar, celery seed, mustard seed, and 1/2 t. salt. Drizzle over still -warm potatoes. Cover and chill. Gently fold in cabbage, corned beef, pickle, and onion,. Combine mayo., milk, and remaining 1/4 t. salt; pour over salad. Gently toss. Chill again to let the flavors blend.  Serve in a cabbage-lined bowl.

BELIEVE today, and have FUN!!

Love,

MM