Country Style Potato Salad

3 lb. potatoes
2 Tbsp. cider vinegar
2 tsp. dijon mustard
2 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
6 radishes, thinly sliced
1 medium carrot, grated
3 green onions, chopped
3 Tbsp. parsley, chopped
4 hard cooked eggs, sliced
1 cup mayonnaise or whipped salad dressing

Leave potatoes whole and place in large saucepan. Cover with water and bring to a boil. Turn down heat and gently simmer--30 minutes for large russet potatoes, 15 minutes for smaller new potatoes.
Drain and cool to room temperature. If using russets, peel and chop into large pieces. If using thin skinned potatoes, leave skins on and chop.
While potatoes are cooking, combine vinegar, mustard, sugar, salt, pepper and garlic powder.
Pour mixture over cooked potatoes and gently toss.
When potatoes are completely cooled, add remaining ingredients and gently mix. Chill before serving.

Makes 8 servings