5 lg. potatoes
Salt
1 (8 oz.) bottle Catalina Dressing
1 c. celery, diced
1 sm. white onion, diced
4 sweet pickles, diced
4-6 radishes, sliced
1/2 c. mayonnaise
1-2 hard cooked eggs (optional)

Cook potatoes, cool, peel and cut into bite size pieces. Sprinkle with salt

Pour dressing over potatoes, add all the vegetables and mix well. Chill in refrigerator several hours.

Just before serving, mix in the mayonnaise. Place in serving bowl and garnish with slices of hard cooked egg.