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Horseradish-Mustard New Potatoes
Source: National Pork Board

Gently cooked new potatoes served with a zesty horseradish mustard sauce.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 250.9
Total Carbs 47.8 g
Dietary Fiber 6.1 g
Sugars 3.0 g
Total Fat 4.1 g
Saturated Fat 2.5 g
Unsaturated Fat 0.2 g
Potassium 1115.0 mg
Protein 6.3 g
Sodium 106.9 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 3 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 lb  small potatoes
1 each  red onion
1 tbsp  unsalted butter
2 tbsp  white all purpose flour
0.125 tsp  salt
0 3/4 cup  low sodium chicken broth
0 3/4 cup  sour cream
2 tbsp  horseradish mustard
2 tbsp  fresh chives
1 tsp  peppercorns, pink, ground
  1. Scrub potatoes and cut in halves or quarters.
  2. 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.
  3. In medium saucepan, saute onion in butter for 4 to 5 minutes or until tender.
  4. Stir in 1 tablespoon of flour and salt. Add chicken broth. Cook and stir until thickened and bubbly.
  5. In a small bowl, stir together sour cream, horseradish, mustard and remaining 1 tablespoon flour. Stir into broth mixture. Cook and stir until heated through.
  6. Pour sauce over potatoes, toss lightly to coat. Transfer to a serving bowl. Sprinkle with chives and cracked peppercorns.

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