Martha's Potato Salad

1. 1

   In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 30 to 35 minutes.

2. 2

   Drain potatoes in a colander and cool completely.

3. 3

   Peel potatoes and cut into 3/4-inch pieces.

4. 4

   Transfer potatoes to a large bowl.

5. 5

   Peel and seed cucumber and cut cucumber, celery, and bell pepper into 1/4-inch dice.

6. 6

   Thinly slice radishes and add with diced vegetables to potatoes, tossing gently.

7. 7

   In a small bowl whisk together mayonnaise and mustard and drizzle over salad.

8. 8

   Gently toss salad until combined well and season with salt and pepper.

9. 9

   Salad may be made 1 day ahead and chilled, covered.

10. 10

    Serve salad chilled or at cool room temperature.

No nutritional information available.

No additional tips available.