Idaho Potato Salad

Ingredients

• 4 pounds potatoes, cooked and peeled
• 3/4 cup sliced peeled cucumber
• 2 hard-cooked eggs, chopped
• 2 green onions, sliced
• 4-1/2 teaspoons chopped dill pickle
• 1 cup mayonnaise
• 1-1/2 teaspoons dill pickle juice
• 1-1/2 teaspoons prepared mustard
• 3/4 cup sliced radishes
  

  Directions

  Cut potatoes into 1/4-in. thick slices; place in a large bowl. Add cucumber, eggs, onions and pickle.

  In a small bowl, combine the mayonnaise, pickle juice and mustard; pour over potato mixture and toss gently to coat. Cover and refrigerate. Fold in radishes just before serving. Yield: 10-12 servings.