Potato Salad

• 10 red skinned potatoes
• 10 eggs
• 2 to 3 carrots, diced and cooked
• 1 celery, grated
• 4 radishes, grated
• 2 whole pickles, grated
• 1 onion, chopped
• 2 green onions, chopped
• 1/2 (32 oz.) jar Hellmann's mayonnaise
• 1 c. sour cream
• 1 1/2 to 2 tsp. salt
• 1/8 to 1/4 tsp. pepper
• 6 Tbsp. pickle juice
• 3 to 4 Tbsp. mustard (Gulden's)
• 2 to 3 Tbsp. horseradish (Kraft cream-style) or horseradish sauce
• 1/2 Tbsp. vinegar

1. Cook potatoes whole with skins and cool.
2. While potatoes are cooking, clean and cook carrots and cool.
3. Cook eggs and cool. Chop potatoes with egg slicer.
4. Chop eggs, carrots, onion and green onion.
5. Grate celery, radishes and pickles.
6. Put in very large bowl.
7. In separate bowl, mix sauce ingredients.
8. Then add sauce ingredients to potatoes and mix thoroughly.

red skinned potatoes, eggs, carrots, celery, radishes, pickles, onion, green onions, mayonnaise, sour cream, salt, pepper, pickle juice, horseradish, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345357 (may not work)