4 c. cubed cooked potatoes
1 (12 oz.) can corned beef, cubed
1/2 c. diced dill pickles
1/2 c. chopped celery
1/4 c. chopped onion
1/4 c. salad oil
2 tbsp. wine vinegar
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. 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. 4-6 servings.