1
["Peel and cut potatoes into large bite size pieces.", "Boil potatoes with a bit of salt.", "You want to cook the potatoes so that when poked with a fork, the break in half easily, but a NOT mushy.", "You don't want to over cook the poatoes because they need to have some structure to handle being tossed around (with other ingredients), and not dissolve.", "Lean toward under cooking rather than OVER cooking them.", "My guess is about 7 minutes after the water begins to boil.", "Drain, VERY well, and let them cool off a bit at room temperature.", "Then refrigerate potatoes until very cold 4-6 hours, or even over night.", "Hard boil eggs, as you are boiling potatoes.", "The eggs should be refrigerated for the same time that potatoes are, so that they too are really cold.", "While potatoes an eggs are chilling, cook bacon.", "The bacon need to be cooked until quite crisp.", "No flacid bacon!", "Drain on paper towel, and let cool to room temperature.", "It depends on what I am feeling like, sometimes I cook 2lbs of bacon -- I like a lot of bacon in it.", "Begin to wash the green onions, radishes, and celery.", "After cleaned allow to dry a bit on a towel.", "Keeping extra moisture out the mix is important.", "Cut off white part of onions and only use the green part.", "Chop in pieces about 1/4 to 1/2 inch, place in LARGE mixing bowl.", "Cut ends off radishes, and then proceed to chop into even pieces (you can use a food processor for this part).", "When finished with the radishes, you can place the bacon in the food processor and chop it up.", "I prefer to use ""pulse"
