Corned Beef-Potato Salad

4 cups cubed cooked potatoes
1 can (12 oz) corned beef, cubed
1/2 cup diced dill pickle
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup salad oil
2 tbsp. wine vinegar
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. freshly gound pepper
2/3 cup sour cream
2 tbsp. hoseradish
crisp greens
cherry tomatoes
4 to 6 servings
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 leat 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.