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2 cups Diced peeled potatoes (about -- 1 lb.)
1 Recipe Old-Fashioned Egg -- Salad (see previous
1/4 cup Mayonnaise
1 teaspoon Prepared mustard
1/2 teaspoon Dried minced onion
1/4 teaspoon Salt
Lettuce leaves
Sliced radishes -- optional

In a saucepan, cover potatoes with water and cook until tender but firm. Drain and cool. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in cooled potatoes. Cover and chill.
Serve on lettuce leaves; garnish with radishes, if desired.