Crabmeat Potato Salad - cooking recipe

Ingredients

6 small red potatoes
6 hard-boiled eggs
1 can crabmeat or 1/2 lb. fresh
1 c. celery
1 small white or red onion
6 or more radishes
1 c. mayonnaise, thin with milk or water
salt and pepper to taste
garlic powder and herbs (if desired)

Preparation

Cook potatoes until just done; cool with cold water.
Cut in bite-size pieces and put in large bowl.
Boil eggs, cool and peel. Drain crabmeat and add to potatoes.
Chop some of the eggs, celery and onion and add to potatoes.
Slice radishes and add. Toss everything with mayonnaise.
Add seasoning.
Refrigerate at least 1 hour.
Garnish with sliced eggs.