This is a great recipe! The only thing I added was a little garlic powder, some dill and parsley. I didn't have regular mustard and so I used Gulden's spicy brown, and used Best Foods olive oil mayonnaise - but I doubt it changed it much from the original. What might have changed it a bit was a tip I found in Joy of Cooking which was to marinate the hot potatoes in a mix of seasoned oil and vinegar (about 1/2 cup) along with the chopped vegetables. Then add the sauce mix to the potatoes after they have been chilled about an hour. The horseradish however is definitely the 'secret ingredient'.

Robin Q.