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Finish Line Potato Salad




Source of Recipe


Internet


List of Ingredients




2 pounds red-skinned potatoes (about 8 medium)
3/4 cup sour cream
1/3 cup mayonnaise
2 tablespoons prepared horseradish, or more to taste
3 tablespoons minced fresh chives or l scallion, white and green parts, chopped,
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper


Recipe



Place the potatoes in a 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, l5 to 20 minutes. Drain well and rinse under cold water until easy to handle. (See Note.) 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.

Note: To quick-chill the potatoes so you can enjoy the potato salad sooner, tilt the pan of potatoes to pour out the cooking water. Fill the pan with ice cubes. Place the pan under cold running water and fill it up. Let stand until the potatoes are cooled, about 5 minutes. Drain well.