This is a basic but tasty potato salad. It's my go-to recipe.
For 8 Serving(s)
Wash potatoes and place in a in large pot. Add water until potatoes are almost submerged. Cover and bring pot to a boil on medium-high heat. Reduce heat slightly, but allow water to continue to boil. Cook for 45 minutes or until potatoes are tender but not mushy.
Drain potatoes and allow them to cool completely. Refrigerate until potatoes are cold.
Peel off potato skin and cut into ½-inch chunks. Place in large bowl. Thinly slice radishes and green onions and add to potatoes. Season with salt and pepper and mix together.
Add mayo and mix thoroughly (if necessary, add more mayo). Sprinkle with paprika.
Refrigerate until served.
Potatoes must be cold when mayo is added. Otherwise, heat from the potato will cause the mayo to become translucent.