• Slice the unpeeled potatoes. Cook in a small amount of boiling salted water for 15 to 20 minutes or until tender. Drain and cool potatoes.

  • In a very large mixing bowl, combine potatoes, cucumber, celery, and the radishes. Chop 3 of the eggs and fold into the potato mixture.

For the potato salad dressing:

  • In a small mixing bowl, combine the salad dressing, onion, mustard, and ranch dressing mix. Salt and black pepper to taste.

  • Add dressing to the potato mixture. Toss lightly to coat. Cover and chill for 6 to 24 hours. Slice remaining egg; arrange on salad. Sprinkle with chives, if you like. Makes 12 to 16 servings.

Nutrition Facts

248 calories; 16 g total fat; 81 mg cholesterol; 300 mg sodium. 23 g carbohydrates; 1 g fiber;