3lbsmedium potatoes(like russet or Yukon gold, peeled and quartered)
10wholehard boiled eggs(coarsely chopped)
½cupcelery(finely diced)
½cupradishes(chopped or sliced)
4green onions(green and white parts finely chopped)
2cupsmayonnaise
2teaspoonsmustard
salt and pepper(to taste)
paprika for garnish
extra green onion for garnish
Instructions
Place the potatoes in a large stockpot and pour enough water over top to cover them. Bring to a boil over high heat, stirring occasionally.
Turn down the heat to medium high and boil for 20 - 25 minutes until the potatoes are fork tender but not falling apart.
Remove from the heat and drain into a colander. cool for 10-12 minutes.
Once the potatoes are cool enough to handle, cut them into 1/2 inch cubes.
Transfer the potatoes to a large mixing bowl. Add the eggs, celery, radishes, and green onions.
In a small bowl, combine the mayonnaise and mustard. Scoop over the salad ingredients. Gently stir the mayo into the vegetables until everything is coated completely and mixed. Add salt and pepper to taste and garnish if desired with a light sprinkle of paprika and diced green onions.
Cover with plastic wrap and refrigerate for 3-4 hours before serving.
This will store, covered, in the refrigerator for 2-3 days.