This is the real deal—the perfect picnic fare, with potatoes, celery and bell pepper for crunch, green onion and horseradish for tang and lots of mayo for richness.

1. Peel the potatoes and cut into 1 1/2-inch cubes. Place in a saucepan with enough water to cover. Bring to a boil; cover and reduce the heat. Simmer for about 10 minutes, or until the potatoes are tender. Rinse and drain.
 
2. Combine the potatoes, celery, bell pepper and green onions in a medium bowl.  Blend the mayonnaise and mustard in a small bowl. Stir in the horseradish.
 
3. Add the mayonnaise mixture to the potatoes; mix well. Cover and refrigerate until serving time. Sprinkle with the parsley just before serving.

 
Make Ahead
Preparing this recipe up to 8 hours ahead will allow the potatoes to absorb the dressing for maximum flavor.
 
Variation
Use plain low-fat yogurt instead of mayonnaise to transform this into healthier fare.