GOLDEN POTATO SALAD

3 lbs. russet potatoes, peeled, cut into l” pieces
4 hard boiled eggs, peeled, yolks & whites separatged
4 radishes, thinly sliced
8 sweet pickles, finely chopped
l cup chopped celery
l cup chopped onion
l tsp. dried mustard
2 tbsps. prepared mustard
2 tbsps. sweet pickle juice
l cup light mayo
l/4 cup milk
Cook potatoes in large pot of boiling water until just tender.Drain.
Transfer potatoes to large bowl & cool. Mince egg whites. Add whites
radishes, pickles, celery & onion to potatoes. Mash yolks in medium
bowl. Add dry mustard, prepared mustard & pickle juice. Add mayo &
milk and blend until smooth. Pour dressing over potatoes & toss
gently. Season with s&p. Serves 8.