Golden Potato Salad

• 3 pounds russet potatoes, peeled, cut into 1-inch pieces
• 4 hard-boiled eggs, peeled, yolks and whites separated
• 4 radishes, thinly sliced
• 8 sweet pickles, finely chopped
• 1 cup chopped celery
• 1 cup chopped onion
• 1 teaspoon dried mustard
• 2 tablespoons prepared mustard
• 2 tablespoons sweet pickle juice
• 1 cup light mayonnaise
• 1/4 cup milk

1. Cook potatoes in large pot of boiling water until just tender.
2. Drain.
3. Transfer potatoes to large bowl and cool.
4. Mince egg whites.
5. Add whites, radishes, pickles, celery and onion to potatoes.
6. Mash yolks in medium bowl.
7. Add dry mustard, prepared mustard and pickle juice.
8. Add mayonnaise and milk and blend until smooth.
9. Pour dressing over potatoes and toss gently.
10. Season with salt and pepper.

russet potatoes, eggs, radishes, sweet pickles, celery, onion, mustard, mustard, sweet pickle juice, light mayonnaise, milk

Taken from www.epicurious.com/recipes/food/views/golden-potato-salad-1718 (may not work)