Horseradish Potato Salad Recipe | Valerie Bertinelli

Ingredients

• 2 pounds white boiling potatoes, peeled and cut into 3/4-inch pieces
• Kosher salt
• freshly ground black pepper
• 1/3 cup mayonnaise
• 3 tablespoons prepared horseradish
• 2 tablespoons Dijon mustard
• 1 tablespoon distilled white vinegar
• 1/4 teaspoon celery salt
• 1/8 teaspoon cayenne
• 3 stalks celery, chopped, plus 1 tablespoon chopped leaves
• 1 large shallot, finely chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 hard-boiled eggs, chopped