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Boil the potatoes with 1/2 tsp of salt until just tender. Drain and cut the potatoes into quarters or halved if smaller.
To prepare the dressing, combine red onion, celery, chives, sour cream, lemon juice, and horseradish and mix well. Add olive oil and season with salt and pepper to taste.
Combine the potatoes with the dressing and mix thoroughly. Cover and refrigerate for about 1 to 2 hours before serving.
If BC nugget potatoes are not available at your grocers, you can also substitute them with any small variety of yellow waxy potatoes.
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