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Mustard Chive Potato Salad

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  • 25 min prep time
  • 25 min total time
  • 6 ingredients
  • 4 servings
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Side dish ready in 25 minutes! Try herbed potato salad in a new way - a tasty meal.

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

Steps

  • 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.
  • 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2/3 Cup
Calories
170
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
2g
10%
Cholesterol
15mg
5%
Sodium
240mg
10%
Total Carbohydrate
32g
11%
Dietary Fiber
2g
8%
Sugars
7g
7%
Protein
4g
4%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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