Spicy Potato Salad

About 2-pounds of potatoes cut into chunks approximately the same size, about 1 inch
1 tablespoon creamed horseradish
1/2 bunch parsley - finely chopped
1/2 bunch rosemary - finely chopped
salt and pepper to taste
olive oil
2 cloves garlic - finely chopped
Optional: lemon zest, capers, salty black olives

Boil the potato chunks until they are fork tender.  Drain and rinse with cool water to stop the cooking process.  When the potatoes are room temperature (you can put them in the fridge to speed this process), place them in a bowl.  Mix with all the other ingredients.  You don’t need too much olive oil, just enough to coat the potatoes (1/8 - 1/4 cup).  Mix very thoroughly, taste, and adjust the salt and pepper.  

Other things to add if you have them in your house:  lemon zest, capers, salty black olive (i.e. kalamata).