Yeild:  8 servings
8 medium sized baking potatoes
½ lb sliced corned beef
½ cup red wine vinegar
2 tbsp sugar
1 tbsp salt
½ tsp black pepper
½  cup water
6 scallions, finely chopped
¼ cup chopped parsley
1 tbsp whole grain mustard
Fresh Dill

-pre heat oven to 350.
-peel potatoes and boil in water until tender.  Remove from water and set aside to cool. When the potatoes are cool, cut into ½ inch cubes.
-place corned beef on a cooking tray, and cook at 350 until crispy.  Set aside to cool.  When cool, chop into small pieces.
-combine vinegar, sugar, salt and water in a small pot and bring to a boil.  Remove from heat and add chopped parsley and scallions.  Add whole grain mustard and whisk.
-combine all ingredients, and season.  Serve at room temperature.  Garnish with fresh chopped dill.