Corned Beef Potato Salad

1 can corned beef (the kind you have to open with the attached key), chilled, fat scraped off, and cut into 1/2" cubes
3 large potatoes, any kind, about 1 1/2 lbs.
4 green onions, minced
1 can (about 1 1/2 c.) sauerkraut, drained and rinsed and chopped
3 stalks celery, chopped/diced
1/3 c. minced dill pickles (Clausen brand is the best)
1 small jar diced pimientos (optional, for color)

Dressing:
1/2 c. low-fat mayo or salad dressing
1 c. low-fat sour cream
2-4 T. prepared mustard (we like the spicy brown mustard)
1-2 T. horseradish
1/4 c. milk or broth or pickle juice
1/8 tsp. black pepper
1/4 tsp. salt

Combine last 7 ingredients in a large bowl. Boil whole potatoes in skins until barely tender. Peel and cut into large pieces (2" x 2"), and place in dressing mixture while still warm. Toss to coat thoroughly. Stir in other ingredients. Refrigerate. Taste and adjust for salt several hours later.

Serve cold on lettuce. Garnish with cherry tomatoes, sliced.

YIELD: 4-6 Servings as a Main Dish