Place potatoes in large pot with enough water to
cover them. Bring to a boil and cook for 10
minutes, or until tender. Drain and place in a
serving bowl. Stir the onion powder, salt, and
pepper into the potatoes while they are still hot.
Allow to cool for about 20 minutes. Add the mayo,
mustard, and horseradish and mix well. Gently stir
in the eggs and dill pickles. Finish off with a
generous grinding of black pepper on the top.
Chill for 30 minutes or so before serving.
|