12 to 14 large red potatoes
6 hard cooked eggs
1 1/2 c. chopped sweet pickles
1 c. chopped green onion
1 1/2 c. sliced radishes
2 1/2 c. mayonnaise
2 tsp. salt
Celery

Grease large mold with vegetable oil and decorate sides and bottom with sliced radishes and eggs. Mix all other ingredients and place in mold. Refrigerate overnight before serving. Serves 14 to 16.