Step 1

Place the potatoes in a saucepan and cover them with water. Bring the water to a boil. Then, reduce the heat and cook until tender, 10 to 15 minutes. Drain the potatoes. Editor's Tip: The key to a good potato salad is cooking the potatoes until they're just fork tender. They should still have a bit of toothsome texture. Overcooking potatoes can result in a potato salad with mushy potatoes that fall apart easily.

Step 2

Place the drained potatoes in a large bowl. Add the eggs, celery, pickles, onion and radishes. In a small bowl, whisk together the mayonnaise, sugar, vinegar, milk, mustard and salt.

Step 3

Add the dressing to the mixture of main ingredients. Editor's Tip: Let the potatoes cool slightly before adding the dressing. The mayonnaise in the dressing can break when it hits hot potatoes, giving it a greasy texture. Stir to mix everything together. Editor's Tip: Stir carefully to coat the ingredients without smashing the potatoes and eggs.

Step 4

Cover and refrigerate the potato salad for at least one hour before serving. If desired, garnish with green onions and paprika.