Scribe-ls

I like this because you don't use a pan to cook the 'taters - less cleanup!  It's got a slight horseradish nippiness different from the vinegariness you usually get. 

Wash and pat dry 3 baking potatoes.  Take a meat fork and poke holes all over each.

Microwave the potatoes until firm-done then cool them off.

Boil 4 large eggs until hard-boiled (I swear by the Eggzact Egg Timer available at Bed Bath and Beyond and other good utensils sections), then cool with ice and water or refrigerate overnight. 

Chop half a sweet yellow onion and three tall stems of celery.  (If you don't like onion try 3 chopped shallots or a half cup of snipped chives.  Flavor monsters might like all three!)

Cut each potato in half lengthwise, score into cubes inside the skin, then rim out with a soup spoon into a 2 quart bowl.  Peel and dice the eggs into the bowl.  Add the veggies and toss gently.  The potatoes will be a little mushy, but not to worry. 

In a quart bowl, mix 1 cup mayonnaise, 1/4 cup horseradish sauce, and 2 tablespoons yellow mustard with 1/4 teaspoon black pepper, 1 tablespoon water, and a few shakes of salt.  Mix well, then pour over the potatoes mixture.  Stir gently until all the potatoes and veggies are coated, transfer to your serving bowl and serve or refrigerate.  This is enough side-dish for 6 people unless you're feeding lumberjacks.