Ingredients Jump to Instructions ↓

  1. 4 pounds new potatoes

  2. 1 large red onion, cut into 3/4-inch chunks

  3. 1 tablespoon butter

  4. 2 tablespoons all-purpose flour

  5. 1/8 teaspoon salt

  6. 3/4 cup chicken broth

  7. 3/4 cup sour cream

  8. 2 tablespoons horseradish mustard

  9. 2 tablespoons chopped fresh chives

  10. 1 teaspoon pink and black peppercorns, cracked

Instructions Jump to Ingredients ↑

  1. 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.


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