Boil potatoes with skin on until tender.

Cool potatoes completely.

Cut cooled potatoes into bite-sized cubes.

Hard boil 2 eggs until fully cooked.

Cool the hardboiled eggs and chop them.

Finely chop onion and slice celery.

Slice radishes.

Combine Miracle Whip (or mayonnaise), Dijon mustard (or mustard powder), celery seed, salt, and pepper in a large bowl.

Add the cubed potatoes, chopped eggs, onion, celery, sweet pickles (or baby dill pickles), and radishes to the bowl.

Mix lightly to combine all ingredients.

Refrigerate for at least 1.5 to 2 hours to allow flavors to meld.

Sprinkle with paprika (optional) before serving for garnish.

Adjust mustard and other spices to your taste preference.