5 lbs. potatoes, cooked
1 dozen eggs
1 cucumber
1 sm. bunch celery
1/4 c. onion, diced
1 sm. bunch radishes

DRESSING:

1 qt. salad dressing
1/3 c. vinegar
1/3 c. sugar
1/3 c. mustard
1/3 c. milk

Cook potatoes until just done. Drain and cool. Cut into cubes. Refrigerate. Cook eggs without boiling (up to boiling point, and let stand in hot water 10 minutes). Rinse in cold water. Cube or chop cucumbers, celery, onions and radishes. Add to eggs and potatoes. Salt and pepper to taste. Mix dressing ingredients and add as much as you think necessary to vegetables. Chill for a couple hours before serving.