Horseradish Dijon Potatoes Recipe

Horseradish Dijon Potatoes Recipe
Horseradish Dijon Potatoes Recipe photo by Taste of Home
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Horseradish Dijon Potatoes Recipe

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THIS is a great dish for spring and early summer when the chives are first coming up and are young and tender. Because of the tang from the horseradish and mustard, it is a compatible side dish to ham or corned beef.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/4 pounds red potatoes (about 5 medium), sliced
  • 1/2 cup sour cream
  • 4-1/2 teaspoons minced chives
  • 3-1/2 teaspoons prepared horseradish
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Lettuce leaves, optional

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 12-15 minutes or until tender. Meanwhile, combine the sour cream, chives, horseradish, parsley, lemon juice, mustard, salt and pepper.
Drain potatoes and cool slightly. Add dressing and gently stir to coat. Serve in a lettuce-lined bowl if desired. Yield: 4 servings.
Originally published as Horseradish Potatoes in Reminisce June/July 2008, p48

Nutritional Facts

3/4 cup: 166 calories, 5g fat (4g saturated fat), 20mg cholesterol, 195mg sodium, 24g carbohydrate (3g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 1-1/4 pounds red potatoes (about 5 medium), sliced
  • 1/2 cup sour cream
  • 4-1/2 teaspoons minced chives
  • 3-1/2 teaspoons prepared horseradish
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Lettuce leaves, optional
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 12-15 minutes or until tender. Meanwhile, combine the sour cream, chives, horseradish, parsley, lemon juice, mustard, salt and pepper.
  2. Drain potatoes and cool slightly. Add dressing and gently stir to coat. Serve in a lettuce-lined bowl if desired. Yield: 4 servings.
Originally published as Horseradish Potatoes in Reminisce June/July 2008, p48

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