1 can (6 ounces) pitted small ripe olives, drained
2 cups mayonnaise
1/4 cup prepared mustard
1 teaspoon prepared horseradish
1 garlic clove, minced
Salt and pepper to taste
In a large bowl, combine the first eight ingredients. Combine the mayonnaise, mustard, horseradish, garlic, salt and pepper. Pour over potato mixture; toss gently to coat. Cover and refrigerate for several hours or overnight.
Tip: Cook the potatoes a day ahead. Chill in the refrigerator overnight for easy handling.