Martha's Potato Salad

• 8 medium-large boiling potatoes (about 3 1/4 pounds)
• 1 cucumber
• 3 celery ribs
• 1 green bell pepper
• 1 small bunch radishes (about 8)
• 1 cup mayonnaise
• 2 tablespoons yellow (ballpark) mustard

1. In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 30 to 35 minutes.
2. Drain potatoes in a colander and cool completely.
3. Peel potatoes and cut into 3/4-inch pieces.
4. Transfer potatoes to a large bowl.
5. Peel and seed cucumber and cut cucumber, celery, and bell pepper into 1/4-inch dice.
6. Thinly slice radishes and add with diced vegetables to potatoes, tossing gently.
7. In a small bowl whisk together mayonnaise and mustard and drizzle over salad.
8. Gently toss salad until combined well and season with salt and pepper.
9. Salad may be made 1 day ahead and chilled, covered.
10. Serve salad chilled or at cool room temperature.

boiling potatoes, cucumber, celery, green bell pepper, radishes, mayonnaise, mustard

Taken from www.epicurious.com/recipes/food/views/marthas-potato-salad-101792 (may not work)