Rinse and dry all produce.
Place potatoes in a large pot and cover them with water.
Boil potatoes for about 45 minutes, or until pierced easily with a fork.
While the potatoes are cooking, chop the radishes and green onions.
When the potatoes are finished boiling, drain the potatoes and let them cool.
Once potatoes are cooled down enough to handle, peel the potato skins and cut into small pieces.
Sprinkle the potatoes lightly with salt.
Mix the mayonaisse, Durkee sauce and milk in a large bowl.
Add the potatoes, radishes and green onions to the mayonaisse mixture. Stir to combine.
It will be a little "sloppy," but will absorb over time and be better the next day.
Store in the refrigerator and serve chilled.