Boil potatoes just until firmly tender. Remove
from heat and run cool water over while peeling (they will
continue to cook, so this step must be done right away).
Have dressing mixed and pour over each layer of warm potatoes.
Add hard-boiled egg, radish slices, green onion tops or
chives, parsley, and chopped celery. Taste dressing before
adding to potatoes; it should be tangy. A short-cut is to
use bottled Marzetti’s Coleslaw dressing. Chill before
serving. Makes 10 servings, about 3/4 cup each.