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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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THIS is a great dish for spring and early summer when the chives are first coming up and are young and tender. Because of the tang from the horseradish and mustard, it is a compatible side dish to ham or corned beef. Ingredients:
1-1/4 pounds red potatoes (about 5 medium), sliced |
1/2 cup sour cream |
4-1/2 teaspoons minced chives |
3-1/2 teaspoons prepared horseradish |
1 tablespoon minced fresh parsley |
1 teaspoon lemon juice |
1/2 teaspoon dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon pepper |
lettuce leaves, optional |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 12-15 minutes or until tender. Meanwhile, combine the sour cream, chives, horseradish, parsley, lemon juice, mustard, salt and pepper.
2. Drain potatoes and cool slightly. Add dressing and gently stir to coat. Serve in a lettuce-lined bowl if desired. Yield: 4 servings.
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