Montana Carol's Potato Salad

In our travels this summer and fall, we have had the opportunity to reconnect with friends from years past. Since Facebook was not available during the time we were busy raising kids and working, we didn't have contact with a few folks who, for one reason or another, were not in our daily lives anymore. It has been so, so fun to rekindle some old friendships and I am awed that people took time to see us in the middle of their busy lives! Jim and Carol were one wonderful couple who went out of their way to show us the gorgeous area around Missoula, Montana.

Missoula, the home of the University of Montana, has lots of things to do and see. It's rich in history and scenery. One thing I really enjoyed was going to the Saturday morning farmer's market. I had a ball seeing all the varied produce. Later that evening we met up again with Carol and Jim for dinner at their house. Carol had made a really different but absolutely delicious potato salad from stuff she had gotten at the market. It had radishes as well as green onions in it, and it's just too good not to share! I think it would be perfect to pack in an iced down cooler for a tailgate!

Montana Carol's Potato Salad

Ingredients for Eight Servings:

4 medium red skinned potatoes
4 eggs
1/4 cup chopped radishes
1 bunch green onions, roots removed and sliced
1/4 cup mayonnaise
1/4 cup Miracle Whip Salad Dressing
1 tablespoon yellow mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Wash the potatoes, trim off any bad spots, puncture them several times with a fork,  Microwave them five minutes, then turn them over and microwave five more minutes. They should pierce easily with a fork. Allow them to cool for a few minutes and then peel off the skin. Chop them into cubes and allow them to fully cool down. (I actually placed them in the freezer for a few minutes to speed up the process)
While the potatoes are cooking in the microwave, hard boil the eggs. Place them in a small pan and cover them with water. Turn the stove on high and set the timer for 20 minutes. Once the pan has reached a boil, turn down the heat just a notch, but leave the timer alone. When the timer goes off, run the eggs under cold water to cool them down. Then peel the shells off while the eggs are still warm. Chop the eggs and allow them to cool completely. (I placed them in the refrigerator.)
Once the potatoes and eggs have cooled,  place them in a serving bowl with the cut up the radishes and sliced green onions. Add the mayonnaise, Miracle Whip, mustard, salt, and pepper. Gently stir to combine. Cover and refrigerate until ready to serve.