Mom's Wisconsin Potato Salad
In a large pot of salted water, boil 5 pounds of unpeeled red potatoes until just tender.
In a second pot, hard cook 6 eggs.
Meanwhile, chop one bunch green onions, (including the green ends)& one bunch of red radishes. Mix these into a large bowl and set aside.
When potatoes are cool enough to handle, peel and cut into small chunks. Add potatoes to onions and radishes.
Peel hard cooked eggs and cut into pieces, add to salad. Reserve 2 eggs to garnish top of finished salad.
While salad is still warm, mix as much Miracle Whip as you like on your salad with a small amount of milk...add to salad and mix well. Garnish.
Cover with foil or plastic wrap and place in freezer for about 30 minutes...(yep).. do not allow to freeze!! You may want to just place in refrigerator for several hours instead of the "freezer method of cooling". Flavor intensifies as it cools. GREAT the next day, too! I often garnish with radish roses.