Corned Beef Potato Salad - cooking recipe

Ingredients

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

Preparation

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