Papa’s Potato Salad

 Thank you Chin Deep.com

8 large russet potatoes, peeled or unpeeled

8-10 hard boiled eggs, chilled

2 cups real mayonnaise (or a little more, if needed) we use Hellmann’s

1 bunch green onions, chopped (including the tops)

1 large bunch (about 8-10) red radishes, sliced

paprika

salt

freshly ground black pepper

• Wash and peel potatoes (or leave them unpeeled if you like the skins.) 
• Cut into big, uniform chunks and place in a large pot of boiling water. 
• Boil until fork tender…don’t let them go until they’re mushy. 
• Peel the eggs and chop them up (or just slice them if you like bigger pieces.) 
• Place them along with the green onion, and the radishes, in a big mixing bowl.
• Once the potatoes are done, drain them well and allow them to cool. 
• Once cool, cut into uniform, bite size pieces and put them in the bowl with the eggs and veggies. 
• Carefully and gently stir in the mayonnaise. 
• Season with paprika, salt and pepper to taste. 
• Transfer the potato salad to a bowl with a lid and chill completely before serving.