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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: ChefJerrold
Servings: 2
1 pound red-skinned potatoes
⅓ cup sour cream
3 tablespoons mayonnaise
1 tablespoon prepared horseradish, or more to taste
1 ½ tablespoon minced chives, or 1 scallion, white and green parts, chopped
½ teaspoon salt
⅛ teaspoon pepper
Place the potatoes in medium saucepan and add enough cold water to cover. Bring to a boil over high heat. Add salt to taste, reduce the heat to medium-high and cook until the potatoes are just tender when pierced with the tip of a sharp knife, 15 to 20 minutes. Drain well and rinse under cold water until easy to handle. If you wish, peel the potatoes, but I keep them unpeeled.
Meanwhile, in a medium bowl, mix the sour cream, mayonnaise, horseradish, chives, salt and pepper. Slice the potatoes into the bowl and mix.
Serve immediately or cover with plastic wrap and refrigerate until ready to serve.