3 lbs. Red potatoes with skins

½ cup Chopped celery, ½ cup Chopped red onion, 10 Kalamata olives

2 Tbs. Creamed horseradish 1 Tbs. Dijon mustard, ¼ Tsp. Cumin

2 Tsp. Kosher Salt, 1 Tsp. Sonoran Seasons, ½ Tsp. Fresh black pepper 

2 Roasted Anaheim green chiles,1 ½ cups Mayonnaise.

Boil the potatoes about 50 minutes until they are just semi-firm for a good texture. Remove the pits and then coarsely chop the olives. Remove the skin and seeds from the roasted peppers and chop. Combine all of the ingredients (except the potatoes) in a large bowl and gently fold together with a spatula. When the potatoes are done, submerge in ice water and let cool for 10 minutes. Slice the potatoes in varying sizes and fold into the mayonnaise mixture.