1 pound Yukon Gold or red potatoes

2/3 pound cooked corned beef, trimmed of fat

1/3 pound Irish cheddar cheese

1/2 pound green cabbage, shredded

1 tablespoon chopped chives, for garnish

1. In a small mixing bowl, combine the dressing ingredients and whisk to combine. Taste for seasoning. Reserve.

2. Bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes, or until just tender but still crisp. Use a slotted spoon and drain them. Place on a large platter and reserve. Add the potatoes and cook for 20 to 30 minutes, depending upon how large they are, or until tender when pierced with a knife. Drain them and let cool; then remove the peel. Dice into 1 1/2-inch pieces. Place on platter and reserve.

3. Chop the corned beef into 1 1/2-inch pieces. Cut the cheese into 1 1/2-inch dice. Place on platter and reserve.

4. Place the shredded cabbage on the bottom of a shallow salad bowl.

5. Arrange the corned beef, potatoes, green beans and cheese on top of the cabbage in individual sections. Garnish with the chives. Drizzle with 1/2 cup vinaigrette, toss and serve on individual plates or shallow bowls.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)