Horseradish-mustard New Potatoes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I use potatoes as my side dish for soo many meals. This is another great recipe for my potato collection. Ingredients:
4 pounds new potatoes |
1 large red onion, cut into 3/4-inch chunks |
1 tablespoon butter |
2 tablespoons flour |
1/8 teaspoon salt |
3/4 cup chicken broth |
3/4 cup sour cream |
2 tablespoons horseradish mustard |
2 tablespoons chopped fresh chives |
1 teaspoon pink and black peppercorns, cracked |
Directions:
1. Scrub potatoes; cut in halves or quarters.
2. In a covered Dutch oven, cook potatoes in a small amount of boiling, lightly salted water about 10 minutes or until tender.
3. Drain and return to pan.
4. In medium saucepan, sauté onion in butter for 4-5 minutes or until tender.
5. Stir in 1 tablespoon of flour and salt. Add chicken broth.
6. Cook and stir until thickened and bubbly.
7. In a small bowl, stir together sour cream, horseradish, mustard and remaining 1 tablespoon flour.
8. Stir into broth mixture. Cook and stir until heated through.
9. Pour sauce over potatoes; toss lightly to coat.
10. Transfer to a serving bowl. Sprinkle with chives and cracked peppercorns.
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