1 lb. dilatini
2 cloves garlic, minced
1 jar sweet pickles, chopped
1 onion, chopped
3 stalks celery, chopped
6 radishes, sliced
6 eggs, hard boiled
1/2 jar mayonnaise
Paprika (for garnish)
Salt (to taste)
Pepper (to taste)

Cook dilatini until just tender. Drain and rinse with cold water. Mix together all ingredients. Save 1 egg for garnish.

Refrigerate overnight. You can use the same recipe for potato salad.