Place potatoes in a large saucepan, fill with water to cover. Bring to a boil, reduce heat, cover and cook until tender. Drain. 

While potatoes are hot but easy to handle, cut in half and place in a large bowl with red onion, green pepper and chopped fresh dill. 

Meanwhile, in a small bowl, whisk together Ranch-style salad dressing, mustard and horseradish. 

Pour over potato mixture and let stand for one hour. 

Fold chicken franks into salad. Garnish with fresh dill.