Last-picnic-of-the-year Potato Salad

For those of you who are not quite ready for soups and casseroles, here is a yummy potato salad recipe


5-6 medium red potatoes
1/2 medium sweet onion
1 large dill pickle
2 hard-boiled eggs
1 cup mayonaise
2 TBS sugar
1 TBS apple cider vinegar
1 tsp prepared horseradish
1 tsp prepared yellow mustard
1 tsp dried or fresh dill
cracked black pepper and seasoned salt to taste

The day before or the morning of bake potatoes in 350 degree oven until you can feel them give when you squeeze them or they can be easily pierced with a fork.  Be careful not to over bake them.  Also hard boil the eggs then cool both eggs and potatoes in the fridge until completely cool. 

Cut away potato peel (optional), cube potatoes into 1/2 inch cubes and put into large mixing bowl.  Dice onion, eggs and  pickle and add to potatoes.  In a small bowl combine mayo, vinegar, sugar, horseradish, mustard and dill; stir until sugar is completely dissolved.  Fold sauce into spuds gently with a spatula then salt and pepper to taste.

cover and refrigerate at least one hour before serving