2-3 pounds small potatoes, chopped into 2-inch pieces if larger 1/4 cup red onion, chopped 1 tablespoon white-wine vinegar
1 cup sour cream (or 1/2 cup sour cream, 1/2 cup yogurt)
2 tablespoons fresh dill, finely chopped 1/4 cup chopped fresh chives
1 tablespoon Dijon mustard
3 tablespoons prepared horseradish 1 teaspoon salt
1/2 teaspoon black pepper
Boil the potatoes until fork tender, cool them to room temperature and cut them into bite-sized pieces.
In a large bowl, mix the remaining ingredients and fold over the potatoes. Adjust seasoning to taste — you might add another tablespoon of vinegar if you feel it needs more ‘zing’.
Adapted from Smitten Kitchen
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This recipe was most recently featured in
Boston Organics Newsletter No. 32 of 2015.