Red Potatoes with Sour Cream Sauce

We are a family of potato lovers.  And as such, we are always happy to try new ways of eating them, any kind, during any season.

Here is a nice way to have potatoes when your main course is simple and you’d like to spice up the meal a little bit.  We enjoyed these the other evening with simply grilled pork tenderloin, but they would also be nice with a steak or a sturdy fish.

To cook the potatoes, you can simply steam them (put them in about an inch of simmering water, cover the pan and steam for about 8 minutes or until they are fork tender) or you can roast them.  See my previous post about roasting potatoes here.

Red Potatoes with Sour Cream Sauce

Serves 4

6 cooked and quartered medium red potatoes, or about 12-16 baby red potatoes

¾ cup sour cream
1/3 cup diced red onion
1/3 cup chopped fresh chives,
¼ cup mayonnaise
2 tablespoons horseradish

Combine the sour cream, red onion, chives, mayonnaise and horseradish and stir until well mixed.  Spoon over the hot, cooked potatoes or pass the potatoes and the sauce separately at the table.

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