HORSERADISH-MUSTARD NEW POTATOES
Serves 12.
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
Cooking 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.
Serving Suggestions
Serve these zippy new potatoes for your next get together. Goes well with Glazed Ham with Pineapple-Raisin Sauce.
Nutrition Facts
Calories 150 calories; Protein 5 grams; Fat 4 grams; Sodium 118 milligrams; Cholesterol 9 milligrams; Saturated Fat 3 grams; Carbohydrates 23 grams; Fiber 3 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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