Ingredients
1
lb. small new red potatoes, cut into 1/2-inch cubes (3 cups)
1/3
cup light sour cream
1
tablespoon sugar
2
tablespoons horseradish mustard*
1/3
cup chopped fresh chives
1/3
cup finely chopped celery
Preparation
In medium saucepan, bring 4 cups water to a boil; if desired, add salt to water. Add potatoes; return to a boil. Reduce heat; cover and simmer 5 to 10 minutes or until tender.
Meanwhile, in small bowl, combine sour cream, sugar and mustard; blend well. Set aside.
Drain potatoes. Rinse with cold water to cool slightly; drain well. Place potatoes in medium bowl. Stir in sour cream mixture, chives and celery until well mixed. Serve immediately, or cover and refrigerate until serving time.
