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.
*Substitution: Use ½ Lb. ziti or medium shell macaroni.