Corned Beef Potato Salad

• 4 c. cubed, cooked potatoes
• 1 (12 oz.) can 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. black pepper
• 2/3 c. sour cream
• 2 Tbsp. horseradish
• crisp greens
• cherry tomatoes

1. In large bowl, toss potatoes, meat, pickles, celery and onion. In covered jar, shake oil, vinegar, salt, garlic powder and pepper.
2. Pour over meat mixture and toss.
3. Cover; refrigerate at least 2 hours.
4. Just before serving, mix sour cream and horseradish.
5. Pour over meat mixture and toss.
6. Season to taste. Serve on crisp greens and garnish with cherry tomatoes.
7. Makes 4 to 6 servings.

potatoes, corned beef, dill pickle, celery, onion, salad oil, wine vinegar, salt, garlic powder, black pepper, sour cream, horseradish, crisp greens, cherry tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=916814 (may not work)