Dice potatoes and place in hot water to soften, drain and cool. Once cool, place potatoes in large bowl. Add vinegar, sugar, mustard, celery seed, and salt; toss and cover.
When ready to serve, add corned beef, cabbage, mayo, relish, onions and milk. Toss and serve.
Ingredients
1 tsp. mustard, ground
1/2 tsp. celery seed
6 oz. corned beef, fully cooked
3/4 tsp. mustard, dijon
4 tsps. Nature's Best Dairy® Milk
3 cups Peak Fresh Produce® Cabbage, chopped
1/4 cup Peak Fresh Produce® Onion(s), Green
3 Peak Fresh Produce® Potato(es), Russet, baked
1/2 tsp. salt
2 tsps. sugar
2 Tbsps. vinegar, white
3/4 cup West Creek® Mayonnaise
1/3 cup West Creek® Relish, Sweet
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
