Bev’s Potato Salad

15 med. potatoes, peeled and cubed

4 green onions, sliced

6 radishes, diced

4 stalks celery

1/2 cup sweet pickles chopped, or sweet relish

8 large eggs, hard boiled

1/2 cup mayonaise

1/2 cup spour cream

2 teaspoons prepared mustard

1/4 teaspoon pepper

1 teaspoon salt

Prepare vegetables and place in large bowl. Peel and slice cooled, cooked eggs and add to bowl.  Mix together the mayo, sour cream, mustard, salt and pepper.  Fold into the potato mixture.  Chill 4 hours or more.