4 c. potatoes, cooked, cubed
1 (12 oz.) can corn beef, cubed
1/2 c. dill pickle, diced
1/2 c. celery, chopped
1/4 c. salad oil
2 tbsp. wine vinegar
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. freshly ground pepper
2/3 c. dairy sour cream
2 tbsp. horseradish
Crisp greens
Cherry tomatoes

In large bowl, toss potatoes, meat, pickles, celery and onion. In covered jar, shake oil, vinegar, salt, garlic powder and pepper. Pour over meat mixture and toss. Cover; refrigerate at least 2 hours. Just before serving, mix sour cream and horseradish. Pour over meat mixture and toss. Season to taste. Serve on crisp greens and garnish with cherry tomatoes. 4 to 6 servings.