4 med. white potatoes
1/2 tsp. salt
1 (12 oz.) can corned beef, chilled
2 med. dill pickles, chopped
1/2 c. diced celery
1/4 c. minced onion
1 c. salad dressing
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. salt
Pepper to taste

Simmer peeled potatoes in water, with the 1/2 teaspoon salt until tender. Chill potatoes and cut 1/2" cubes. Add to diced corn beef, pickles, celery and onion. Blend the remaining ingredients. Pour over potato mixture and mix all together. Chill one hour to blend flavors. Serve on lettuce and garnish with sliced radishes.