Folding warm potatoes into the salad dressing helps the potatoes absorb lots of flavor in this family-friendly potato salad.
Place potatoes into 6-quart saucepan; add water to cover potatoes by 1 inch. Bring to a boil over medium-high heat.
Reduce heat to low;
cook until potatoes are fork tender (20 to 25 minutes). Drain well; set aside.
Combine mayonnaise, sour cream, half & half, mustard, salt and pepper in large bowl. Set aside.
Carefully cut warm potatoes with skins into 1-inch cubes; gently stir potatoes into mayonnaise mixture. Add eggs, celery, radishes and green onions; gently stir until ingredients are coated. Refrigerate until chilled and flavors are blended (at least 2 hours). Store refrigerated.
Recipe Tip
If you prefer peeled potatoes, cool them slightly after cooking before peeling and cutting.
Recipe Tip
To hard cook eggs, place them into 2-quart saucepan; add water to cover eggs by 1 inch. Bring to a boil over medium-high heat. Cover; remove pan from heat. Let stand 15 minutes. Drain; run cold water over eggs to cool.
