Heidi's Potato Salad

• 6 medium russet potatoes, cooked and diced (Cook in instant pot with eggs for 3 minutes and do a slow release)
• 4 hard boiled eggs (see above)
• Approx 3 cups of mayonase
• Approx 1/4 cup mustard 
• 2-3 tbs horseradish sauce 
• 6 strips of bacon, diced

• 2 tbs fresh dill
• 1/2 cup diced celery 
• 1/3 cup diced onion 
• 1/2 cup shredded cheese 
• California garlic mix to taste 
• 1 tsp white pepper