3 lbs. potatoes (7-8 lg. or 8 c.), cooked and cubed
1 c. chopped onion
12 hard cooked eggs
1/2 c. bottled French dressing
1/2 c. thinly sliced radishes
1/2 c. chopped green pepper
1 c. thinly sliced celery

Boil potatoes. When cool dice into 1/2 inch cubes. Add onion. Pour French dressing over potatoes. Coat potatoes. Chill 1 hour or longer.

DRESSING:

2 1/4 c. mayonnaise
3/4 c. sour cream
1 tbsp. celery seed
3-4 tbsp. mustard

Combine dressing ingredients. Add radish, green pepper and celery to potatoes. Add dressing and toss so everything is coated. Stir in egg, reserve a few for garnish. Cover and refrigerate.