Mustard Horseradish Potato Salad with Bacon & Cheddar

Ingredients

• 2 lbs. potatoes, peeled russets or unpeeled red or Yukon Gold
• 1/2 Tbl. sea salt (for water)

For Sauce:

• 2 cups heavy mayo, I always use Hellmann’s
• 2 Tbl. juice from jar of sweet bread and butter pickles, homemade or store-bought
• 2 Tbl. sugar
• 1 Tbl. apple cider vinegar
• 1 Tbl. spicy brown mustard
• 1 Tbl. dried minced onion
• 2 tsp. extra hot horseradish
• 1 tsp.regular table salt
• 1 tsp. celery salt
• 1 tsp. mustard seeds
• 1/4 tsp. coarse ground black pepper
• 1/4 tsp. celery seeds
• 1/8 tsp. onion powder
• 1/16 tsp. garlic powder
• 2 small ribs celery, thinly sliced
• 1 extra-large hard boiled egg, peeled and finely chopped
• 3/4 cup shredded cheddar cheese
• 4 strips crisp-cooked bacon, crumbled or finely chopped, [i]divided[/i]