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Prep 25min
Total25min
Ingredients6
Servings4
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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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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.
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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.
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Nutrition Facts
Serving Size:2/3 Cup
Calories
170
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
2g
10%
Cholesterol
15mg
5%
Sodium
240mg
10%
Total Carbohydrate
32g
11%
Dietary Fiber
2g
8%
Sugars
7g
Protein
4g
% 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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