My Mom's Potato Salad

5 potatoes
5 eggs
5 radishes
5 green onions
2+ cloves garlic
Mayonnaise to desired consistency
Salt and Pepper to taste

Boil potatoes for 30 minutes then peel and cut. Place eggs in a cold pot of water then heat to boil for three minutes covered. Take the eggs off of the heat and let them sit in the water for 20 minutes. Coat large bowl with garlic (cut it in a few pieces and use a plastic sandwich bag to rub it around the bowl) then spread a ½ inch layer of mayo around the bowl. Chop and mix in other ingredients. Add more mayo to achieve desired consistency and then add salt and pepper to taste. Mix and chill.

Note: Chilling salad a few hours or overnight is desirable for best flavor but it is not necessary. You can adjust this recipe to the amount you want to make by using the 1:1 ratio for the potatoes, eggs, radishes, and green onions. Feel free to increase the garlic to your hearts content. Sometimes I used the bottled minced kind and just add enough of the juice to the mayo until it tastes good.