4 c. white potatoes
1/4 c. celery, chopped
1/4 c. ripe olives, sliced
2 hard-cooked eggs, chopped
3 radishes, sliced with peel
1 (8 oz.) bottle salad dressing
2 tbsp. prepared yellow mustard
1 tsp. prepared horseradish
1/2 tsp. salt

Boil well scrubbed white potatoes in their jackets until tender, drain. Replace over heat for a moment to dry out. When they can be handled, peel. Refrigerate.

To make salad, cut potatoes into 1/4-inch diced pieces. Combine with celery, olives, eggs and radish slices. Toss lightly. Blend dressing with mustard, horseradish and salt. Pour over potato mixture. Toss lightly and chill thoroughly before serving.

Submitted by: Mary Lundquist