Potato Salad - cooking recipe

Ingredients

10 red skinned potatoes
10 eggs
2 to 3 carrots, diced and cooked
1 celery, grated
4 radishes, grated
2 whole pickles, grated
1 onion, chopped
2 green onions, chopped
1/2 (32 oz.) jar Hellmann's mayonnaise
1 c. sour cream
1 1/2 to 2 tsp. salt
1/8 to 1/4 tsp. pepper
6 Tbsp. pickle juice
3 to 4 Tbsp. mustard (Gulden's)
2 to 3 Tbsp. horseradish (Kraft cream-style) or horseradish sauce
1/2 Tbsp. vinegar

Preparation

Cook potatoes whole with skins and cool.
While potatoes are cooking, clean and cook carrots and cool.
Cook eggs and cool. Chop potatoes with egg slicer.
Chop eggs, carrots, onion and green onion.
Grate celery, radishes and pickles.
Put in very large bowl.
In separate bowl, mix sauce ingredients.
Then add sauce ingredients to potatoes and mix thoroughly.