Ingredients

Serves 8 to 10

　　8 medium-large boiling potatoes (about 3 1/4 pounds)

　　1 cucumber

　　3 celery ribs

　　1 green bell pepper

　　1 small bunch radishes (about 8)

　　1 cup mayonnaise

　　2 tablespoons yellow (ballpark) mustard

　　

Step 1

In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 30 to 35 minutes. Drain potatoes in a colander and cool completely. Peel potatoes and cut into 3/4-inch pieces. Transfer potatoes to a large bowl.

　　

Step 2

Peel and seed cucumber and cut cucumber, celery, and bell pepper into 1/4-inch dice. Thinly slice radishes and add with diced vegetables to potatoes, tossing gently. In a small bowl whisk together mayonnaise and mustard and drizzle over salad. Gently toss salad until combined well and season with salt and pepper. Salad may be made 1 day ahead and chilled, covered. Serve salad chilled or at cool room temperature.