1

Prepare corned beef: In 8-quart Dutch oven over high heat, heat corned beef, bay leaf, peppercorns and enough water to cover meat to boiling. Reduce heat to low; cover and simmer 3 hours or until meat is fork- tender.

2

About 40 minutes before meat is done, peel potatoes; add to Dutch oven and simmer until tender.

3

In large bowl, with fork, stir mayonnaise, milk, dill, and salt until well mixed; set aside.

4

Prepare pineapple sauce: In a 1 quart saucepan over low heat, mix together sauce ingredients until jelly melts, stirring frequently. Keep warm.

5

To serve, remove corned beef from Dutch oven; cut across grain into thin slices; arrange on warm platter; brush meat lightly with sauce. With slotted spoon, remove potatoes to cutting board; cut into thick slices. Add potatoes to mayonnaise mixture; with rubber spatula, gently mix well. Arrange potatoes on platter with meat. Pass pineapple sauce to serve with meat.