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Potato Salad with Horseradish Dressing Equipment Ingredients Dressing 1 jar (16-ounce) mayonnaise, (2 cups) 1/2 cup Dijon mustard 1/2 cup prepared horseradish Salt and freshly ground black pepper, to taste Salad 5 pounds potatoes, preferably Russet, peeled and cut into 2-inch chunks Salt 2 cans (14-ounce) artichoke quarters, drained, patted dry and coarsely chopped -OR- 1 (12-ounce) bag frozen artichoke hearts, thawed and patted dry, coarsely chopped 3 stalks celery, (thick outer stalks) chopped (1 cup) 1 large red bell pepper, chopped (1 cup) 1 small red onion, finely chopped (1 cup) 5 large eggs, hard-boiled, peeled and coarsely chopped (set aside approximately 1/4 cup for garnish) 1/4 cup chopped fresh parsley Salt and freshly ground black pepper, to taste Instructions Dressing Whisk together dressing ingredients

The optional glass top has 3 holes drilled in it and it requires screws and unsightly metal clasps

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