Ingridents:
-4 pounds new potatoes
-1 large red onion, cut into 3/4-inch chunks
-1 tablespoon butter
-2 tablespoons flour
-1/8 teaspoon salt
-3/4 cup chicken broth
-3/4 cup sour cream
-2 tablespoons horseradish mustard
-2 tablespoons chopped fresh chives
-1 teaspoon pink and black peppercorns, cracked
Directions:
-Scrub potatoes; cut in halves or quarters. 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.
-In medium saucepan, saute onion in butter for 4-5 minutes or until tender.
-Stir in 1 tablespoon of flour and salt. Add chicken broth. Cook and stir until thickened and bubbly.
-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.
-Pour sauce over potatoes; toss lightly to coat. Transfer to a serving bowl. Sprinkle with chives and cracked peppercorns.
Makes between 10 to 12 servings.
