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Serves: 10 cups
This is a very old recipe. I learned to make this from my stepmother, Donna, when I was 12 or 13 years old. She learned it from her mother. I recently got the identical recipe from my Auntie Carol who also learned it from her mother. -Betty
Ingredients
- 6 cups (2 1/4 lbs) potatoes
- 6 hard boiled eggs, chopped
- 4 green onions, chopped with all the green you can use
- 2 celery stalks, chopped finely
- 6 radishes, sliced thinly and then halved
- 1 1/4 cup mayonaise
- 2 tbsp yellow mustard (ordinary mustard is best, avoid Dijon)
- 1/4 cup milk
- 1 tsp salt
- 1/4 tsp pepper to taste
- Paprika for sprinkling on top
Instructions
- Boil potatoes with the skins on and then peel. Quarter and then slice to make pieces about 1″ x 1/4″.
- Combine potatoes, eggs, onions, celery and radishes in a large bowl.
- Mix mayonnaise with mustard, milk, salt and pepper in a jar and give it a good shake.
- Pour mayonaise mixture over potatoes and stir to coat.
- Sprinkle with paprika.
- Refrigerate for 1 hour before serving.
- Keeps in refrigerator for 3 to 4 days.