Salad

• 3 lbs potatoes (red or Yukon Gold)
• 1 cup celery
• 1/2 cup radish
• 3 eggs
• 1 cup mayonnaise

Marinade

• 1 1/2 tsp salt
• 1 tsp dry mustard
• 1/8 tsp pepper
• 1/8 tsp cayenne pepper
• 1/4 cup apple cider vinegar
• 1/2 cup salad or canola oil
• 1/2 cup chopped green onion

1. Boil potatoes in a large pot of salted water. Simmer until potatoes are fork-tender – around 30 to 35 minutes. Drain, then let cool 20 minutes.
2. Meanwhile, place eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Turn off the heat, cover the pot with a lid, and let sit for 12 minutes. Move the eggs into a bowl of ice water for 15 minutes. Refrigerate eggs.
3. In a 1-cup measure, combine marinade ingredients.
4. Peel potatoes, then slice into 1/4 inch slices and add to a large bowl.
5. Pour marinade over the potatoes. Toss gently to coat well. Refrigerate, covered, for 2 hours, tossing occasionally so the potatoes absorbe the marinade.
6. Peel boiled eggs and chop into 1/2 inch cubes. Chop celery into 1/4 inch slices. Slice radishes into 1/8 inch slices.
7. Add celery, radish, eggs, and mayonnaise to the potatoes. Toss gently and refrigerate until ready to serve.