Dill Horseradish Potato Salad

2 1/2 pounds red or yellow potatoes, cooked, peeled, and diced
1 small bunch green onions, thinly sliced
3 celery stalks, thinly sliced
3 tablespoons white wine vinegar
1 tablespoon maple syrup
2 tablespoons horseradish
1/3 cup extra virgin olive oil
3 tablespoons fresh dill, chopped
Sea salt and pepper to taste

1. Cook potatoes in salted boiling water until tender. Drain, let cool and dice.
2. Combine vinegar, maple syrup, horseradish, olive oil, dill, salt, and pepper in a small bowl.
3. Toss potatoes and green onions with dressing in a large bowl. Can be served chilled or at room temperature.