4 c. cubed, cooked potatoes
1 (12 oz.) can chilled 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
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. fresh ground pepper
2/3 c. sour cream
2 tbsp. horseradish

In large bowl; toss first 5 ingredients. In covered jar, shake next 5 ingredients. Pour over meat mixture and refrigerate at least 2 hours. Just before serving, stir in sour cream and horseradish. Season to taste. Great main dish salad for summer nights.