Wash, chop, and boil in salted water until fork-tender:

   - 8 potatoes

Hard boil:

   - 5 eggs

Meanwhile, make the dressing:

   - 1 cup mayonnaise

   - 1 Tbs cider vinegar

   - 2 Tbs parsley

   - 1 1/2 tsp salt

   - 1 tsp mustard

   - 1/2 tsp celery seed

   - dash pepper

Taste and add more salt as needed.

Chop and add to the dressing:

   - 5 hard cooked eggs (same as above)

   - 3 ribs celery

   - 4 radishes

   - 3 green onions

   - 3 pickles

Refrigerate the mixture.

Once potatoes are fork-tender, drain and allow to cool. Add them to the salad when they are no longer steaming. Return to the refrigerator.