By Anna DePaoli and Mickey McCaskill

Yield: 8 servings

Ingredients:

2 pounds redskin potatoes, boiled until fork tender
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/2 cup green onion, sliced
3 hard boiled eggs, roughly chopped
1 cucumber, peeled and diced
1 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon horseradish
Salt and pepper, to taste

Directions:

1. Mix mayonnaise, mustard, and horseradish in a large bowl; reserve.

2. Chop potatoes, and add to dressing mix.

3. Add vegetables. Season with salt and pepper.

4. Cover, and chill.