Yield: 40 Servings
| Measure | Ingredient |
|---|---|
| 80 \N | To 100 med potatoes |
| 80 \N | Eggs |
| 40 \N | Green onions |
| 5 bunches | Radishes |
| 60 \N | To 80 sweet pickles |
| \N \N | Salt and pepper to taste |
| \N \N | Paprika |
| \N \N | Miracle Whip (enough to moisten salad) |
| \N \N | Mustard (enough to give color to dressing) |
| \N \N | Sweet pickle juice (enough to flavor dressing) |
Peel potatoes and quarter for cooking. Boil potatoes until they are just done, not mushy. Hard boil the eggs and peel. Be sure to reserve some eggs for top of salad. Chop green onions, radishes, and sweet pickles. (You may use as many sweet pickles as you like.) Cut potatoes in chunks. Combine with eggs, radishes, green onions and sweet pickles. Mix dressing using proportions required to make potato salad moist, but not wet. (You can begin this salad a day ahead, but under no circumstances should you mix the dressing in until 2 to 4 hours before you are ready to serve.) Keep salad refrigerated until ready to serve. Salt and pepper to taste. Slice reserved eggs on top of salad and sprinkle with paprika.
Note: The potatoes should be well cooled before you mix them with the dressing.