Mustard Potato Salad

Categories: Salads Potatoes
  Servings: 12

     12 lb Red Potatoes
      4 T  Dijon Mustard
      2 t  Salt
      1 t  Pepper
      2 t  Sugar
      6 T  Cider Vinegar
      6 T  Salad Oil
      1 x  Bunch Green Onions
      1 x  Bunch Radishes
      2 c  Mayonnaise (more if needed)
     16 ea Hard Cooked Eggs

       Cook potatoes in boiling water until barely tender, 8 to 12 minutes
  for small potatoes.  Drain immediately and cover with cold water to cool.
  Peel potatoes if desired, and cut into 1/2 inch cubes.  Place in a large
  bowl.  In a small bowl or measuring cup, beat together mustard, salt,
  pepper, sugar and vinegar until well blended.  Beat in oil.  Add mustard
  dressing to potatoes and toss lightly but thoroughly.  Cover and let stand
  1 to 2 hours.  Reserve some egg slices for garnish and chop the rest.
  Chop the onions with the tops and cut radishes into thin slices.  Add eggs
  and vegetables to potatoes and toss lightly.  Add enough mayonnaise to
  moisten and mix lightly but thoroughly.  Garnish with reserved egg slices.