Epic (German) Potato Salad

I've been making some "epic" things lately, though not because they're good—they've just got a grand list of ingredients. (The curry last week was such an example: snow peas, carrots, radishes, turnips, shishitō, etc., etc.)

Today we have a potluck, so in my effort to use up the stuff in my fridge, I made potato salad—and by request, a Germanic one. (Which was well and good, since I didn't have enough mayo anyway.) And this, to my surprise, just happened to turn out somewhat epic.

Epic Potato Salad

Potatoes
Vinegar (that has been pickling peppers)
Mayonnaise
Horseradish (grated and in a jar, people)
Dried dill
Green parts of scallions, chopped
Salt

1 Cut and peel the potatoes, reminding self to cut off the suspicious black parts. Congratulate self on getting faster at peeling. Leave potato pieces in water for a few minutes, then rinse. Bring potato pieces to boil, adding salt to the water once it starts boiling. Boil until soft. Curse self for making them too soft.
2 Drain the potatoes, cook off the remaining water, and let cool. When they're a little cool, pour some vinegar over the pieces. Wonder if that was a good idea, but let sit to cool completely.
3 Add mayonnaise and be surprised that there isn't more left in the deep jar. Mix. Add some horseradish, then add some more horseradish, thinking that you need to pick up the pace on using this thing. Mix some more. Sprinkle some dried dill and be very pleased. Pause, mix.
4 Chop the green parts of the scallions and let soak in water for a bit. Realize that you should've used a larger bowl for the soaking, but let it go. Add scallions to the potato and mix.
5 Salt to taste, then put the potato salad in the casserole dish to take to the potluck. Feel your heart break when you realize that you forgot to add freshly ground pepper. Make self feel better by telling self that someone at the potluck is probably allergic to freshly ground pepper.
6 Stick in the fridge and wait until the time to walk over to the potluck.

So, now I've used up my mayonnaise, and a couple of nights ago I used up my bottle of olive oil. Now, what to do with them horseradish and pickled peppers...