Serve these zippy new potatoes
for your next get together. Goes well with Glazed
Ham with Pineapple-Raisin Sauce.
Horseradish-Mustard
New Potatoes
- 4 pounds new potatoes
1 large red onion, cut into 3/4-inch chunks
1 tablespoon butter
2 tablespoons all-purpose 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
- 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 to 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.
Serves 12.
Nutrition Facts Per Serving
(2 tablespoons)
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 provided courtesy
of Pork, The Other White Meat.
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