Zesty Potato Salad

1 1/2 lbs. red potatoes
1/4 c. chopped red onion
1/2 c. olive oil
2 T. balsamic vinegar
1/4 c. dijon mustard
1/4 c. horseradish mustard
salt and pepper to taste

Wash potatoes. Cut into bite-sized chunks. Boil in salted water with skins on until tender, approximately 15 minutes depending on size.

Meanwhile, in a large bowl or plastic container combine oil, vinegar, mustards, salt and pepper until smooth. Fold in chopped onion.

When potatoes are done, gently toss with dressing mixture. Cover and refrigerate at least one hour before serving.