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

In large bowl, toss potatoes, meat, pickles, celery, and onion. In covered jar, shake oil, vinegar, salt, garlic and pepper. Pour over meat mixture and toss. Cover and refrigerate at least 2 hours.

Just before serving, mix sour cream and horseradish. Pour over meat mixture. Season to taste. Serve on crisp greens and garnish with the green cherry tomatoes.