2 heaping tbsp mayonnaise (homemade or
1/4 cup sour cream
2 tsp prepared white horseradish
Juice of 1 small lemon or lime
salt and pepper to taste
potatoes well; then steam them in their jackets until they are just
tender. (Do not overcook them). Cut the potatoes into bite size pieces.
Combine the remaining ingredients and mix them into the potatoes while
they are still warm. Cover and refrigerate for at least 1 hour before
serving to allow the flavors to blend. Store in the refrigerator if
preparing in advance.
skin on the tiny new potatoes gives this salad color and texture.