4 c. cubed cooked pared potatoes
1 (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
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. freshly ground pepper
1/4 tsp. monosodium glutamate
2/3 c. dairy sour cream
2 tbsp. horseradish
Crisp salad greens
Chilled tomato wedges

In large bowl, lightly toss potatoes, meat, pickle, celery, and onion. In a jar, shake oil, vinegar, salt, garlic powder, pepper and monosodium glutamate until well mixed. Pour over potato mixture and toss. Cover bowl; chill 2 hours or longer.

Just before serving, mix sour cream with horseradish. Toss lightly with salad. Season to taste. Serve on salad greens; garnish with tomato wedges. Makes 4 to 6 servings.