Title: Potato Salad with Corned Beef
Categories: Potato Beef Salad Irish
Yield: 7 Servings

2	lb	Red skinned potatoes, un-
		Peeled cut into 1/2 " pieces
1/4	c	Sweet pickle relish
2	tb	Distilled white vinegar
1 1/2	ts	Celery seeds
1 1/2	c	Diced cooked corned beef
1	c	Chopped green onions
1	c	Chopped celery
6	tb	Mayonaise
3		Hard boiled eggs, quartered

Cook potatoes in pot of boiling salted water until just tender, about 10 minutes. Drain; cool 10 minutes.

Place potatoes in large bowl. Add relish, vinegar and celery seeds; toss to blend. Season generously with salt and pepper. Mix in corned beef, green onions and celery. Mix in enough mayonaise, up to 6T, to bind. Garnish with eggs. Serve immediately or cover and refrigerate up to 1 day.

From "Bon Appetit", May 1996 issue

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