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Horseradish Mustard New Potatoes

  • 4 pounds new potatoes

  • 1 large red onion, cut into ¾-inch chunks

  • 1 tablespoon butter

  • 2 tablespoons flour, divided use

  • 1/8 teaspoon salt

  • ¾ cup chicken broth

  • ¾ 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 a 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 sauce over potatoes; toss lightly to coat. Transfer to a serving bowl, Sprinkle with chives and cracked peppercorns.

Yield: 12 servings

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