Horseradish-Mustard New Potatoes

Name: Horseradish-Mustard New Potatoes
Total time: 1800 s
Yield: 12 servings
Ingredients: 4 pounds new potatoes; 1 red onion large, 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 chives chopped; 1 teaspoon peppercorns pink and black, cracked

Pork

10Ingredients

┅Calories

30Minutes

Serve these zippy new potatoes for your next get together. Goes well with Glazed Ham with Pineapple-Raisin Sauce.

Ingredients

servings:

4 pounds new potatoes
1 red onion (large, 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 chives (chopped)
1 teaspoon peppercorns (pink and black, cracked)

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Directions

Scrub potatoes; cut in halves or quarters. In a covered Dutch oven, cook potatoes in a small amount of boiling, lightly salted water about 10 minutes or until tender. Drain and return to pan. In medium saucepan, sauté onion in butter for 4-5 minutes or until tender. Stir in 1 tablespoon of flour and salt. Add chicken broth. Cook and stir until thickened and bubbly. In a small bowl, stir together sour cream, horseradish, mustard and remaining 1 tablespoon flour. Stir into broth mixture. Cook and stir until heated through. Pour sauce over potatoes; toss lightly to coat. Transfer to a serving bowl. Sprinkle with chives and cracked peppercorns.

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