Boil the potatoes in salted water until soft, rinse with cold water and peel. While the potatoes are cooking, salt the finely chopped onion so that it draws juice.
Thinly slice the peeled potatoes and layer one layer of potatoes and 1 layer of salted onion in a bowl.
Heat soup and add mustard, vinegar, sugar, horseradish, stir well and pour over potatoes. Cover and let rest in the refrigerator.
For the mayonnaise, place all ingredients in a taller narrow container, run the blender stick to the bottom, blend through and pull up very slowly. Season to taste with pepper and salt, if desired.
Fold into the salad.
Preparation Tip:
Who would like still mixes chives under the potato salad.
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