Ingredients

• 1/3 cup white vinegar (or use the juice from the pickled beets for more vibrant color)
• 1 teaspoon salt
• 1/2-1 teaspoon pepper
• 1/2 teaspoon fresh horseradish
• 2 tablespoons fresh parsley
• 1 cup mayonnaise (adding more after tossing with salad ingredients for more creaminess if desired)
• 5 lbs new potatoes, boiled, peeled and cubed
• 1 (15 ounce) jar pickled beets, drained and diced
• 1 red onion, diced fine
• 1 small green pepper, diced fine
• 6 eggs, boiled and diced
• 1 stalk celery, diced fine