Potato Salad with Horseradish Dressing

Boil the potatoes in salted water until fork-tender, approximately 15-20 minutes.

Drain the potatoes and allow them to cool slightly, then peel and slice them into ¼-inch rounds.

Place the sliced potatoes in a large bowl and drizzle with vinegar and the sugar while still warm, tossing gently to distribute.

In a separate bowl, combine the mayonnaise, prepared horseradish, lemon juice, and salt and pepper to taste, whisking until smooth.

Stir the grated carrot, chopped chives, and chopped parsley into the horseradish dressing until well incorporated.

Pour the horseradish dressing over the warm potatoes and gently fold together until the potatoes are evenly coated, being careful not to break them.

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.