4 c. cubed, cooked potatoes
1 can (12 oz.) corned beef, cubed
1/2 c. diced dill pickle
1/2 c. chopped celery
1/4 c. chopped onion
1/4 c. salad oil
2 tbsp. wine vinegar
1/4 tsp. Accent
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 c. salad dressing
2 tsp. salad dressing
Crisp salad greens
Chilled tomato wedges

In a large bowl, lightly toss potatoes, meat, pickle, celery and onion. In a jar shake oil, vinegar, salt, pepper and Accent until well mixed. Pour over potato mixture and toss. Cover and chill at least 2 hours. Just before serving, mix salad dressing with horseradish. Toss lightly with salad. Season to taste. Serve on salad greens; garnish with tomato wedges. Serves 6.