Instructions: Cook potatoes in boiling salted water until tender; drain. Cool slightly, peel. When cooled to room temperature, slice thin.

In medium bowl, combine mayonnaise, sour cream, celery, onion, green pepper, milk, salt, and pepper; gently stir in potatoes.

In 2-quart serving dish, spread one quarter of the potato salad over bottom; sprinkle with half of Spam. Add another one quarter of the potato salad, then cherry tomatoes. Finish with 2 more layers of potato salad separated by remaining Spam. Cover and refrigerate at least 2 hours to blend flavors.

Before serving, garnish with green pepper rings and chopped radishes.

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