Pickled Veggie Potato Salad

Pickled Veggie Potato Salad 2 cups broccoli slaw 1 cup shredded carrots 1 cup radish, cubed 1-1/12 cups seasoned rice vinegar 4 pounds russet potatoes, peeled and quartered 1-1/2 cups mayonnaise 2 Tablespoons yellow mustard 1 teaspoon coarsely ground black pepper 1/2 teaspoon table salt 5 hard boiled eggs, chopped 4 celery stalks, diced 2 green onions, sliced, white and green parts chives for garnish, optional In a large shallow bowl combine broccoli slaw, carrots, radish and seasoned rice vinegar. Let sit at least 30 minutes or more while you do all other prep for the potato salad. Drain before adding veggies to the salad. Add potatoes to a large pot of cold water. Bring to a boil and cook until easily pierced with a fork, about 15 minutes. Drain and let cool. In a medium bowl, combine mayonnaise, yellow mustard, black pepper and salt. In a large bowl combine potatoes, eggs, celery, green onions, (drained) pickled veggies and mayo mixture. Stir until all ingredients are fully mixed. Chill four hours before serving.