Mustard Chive Potato Salad

Side dish ready in 25 minutes! Try herbed potato salad in a new way - a tasty meal.

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Servings 4

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ingredients 6
Prep Time 25 min
Total Time 25 min

Ingredients

1: lb. small new red potatoes, cut into 1/2-inch cubes (3 cups)

1/3: cup light sour cream

1: tablespoon sugar

2: tablespoons horseradish mustard*

1/3: cup chopped fresh chives

1/3: cup finely chopped celery

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Directions

1 In medium saucepan, bring 4 cups water to a boil; if desired, add salt to water. Add potatoes; return to a boil. Reduce heat; cover and simmer 5 to 10 minutes or until tender.
2 Meanwhile, in small bowl, combine sour cream, sugar and mustard; blend well. Set aside.
3 Drain potatoes. Rinse with cold water to cool slightly; drain well. Place potatoes in medium bowl. Stir in sour cream mixture, chives and celery until well mixed. Serve immediately, or cover and refrigerate until serving time.

EXPERT TIPS

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Expert Tips

A sharp kitchen scissor is the best tool for cutting a quantity of chives. Be sure the rinsed chives are thoroughly dry, or they´ll become soggy.

* If horseradish mustard is unavailable, use 2 tablespoons Dijon mustard and 1 teaspoon prepared horseradish.

Storing Onions: Store in a cool (but not refrigerated) dark place, but not with potatoes, which have different humidity requirements and can cause onions to decay more rapidly. Keep onions for two or three weeks; in hot weather, onions may sprout and turn mushy. Storing Potatoes: Store in a cool, dark place - not in the refrigerator, and not with onions. If you don't have a dark pantry or potato drawer, store potatoes in a brown paper bag. (Exposure to light causes a chemical reaction that turns potatoes green just under the skin; peel the green away before cooking.) Potatoes should last a few weeks but may sprout in warm weather.