3 lbs. salad potatoes
1 c. sliced celery
1/4 c. sliced green onions
1/4 c. sliced radishes
3 hard boiled eggs, chopped
1 (15 oz.) jar T. Marzettis refrigerated peppercorn dressing

Boil potatoes, peel, cube/slice and chill. Add the prepared potatoes to a large bowl and add the sliced celery, green onions, radishes and eggs.

Blend in the peppercorn dressing. Chill well. This salad may be made 24 hours in advance.