New Potatoes With Fresh Horseradish Sauce (Vegan)

1. 1

   NOTE: original recipe also suggested 3/4 cup soft tofu instead of yogurt. Personally, I prefer the tofu sour cream.

2. 2

   In a large stock pot, gently steam the potatoes until fork tender; approximately 20 minutes.

3. 3

   Peel and grate the horseradish root. Stir together the horseradish root, sugar, salt, and white pepper in a small bowl.

4. 4

   Transfer the cooked potatoes to a serving bowl and gently toss with the yogurt mixture.

5. 5

   Adjust seasoning. Garnish with fresh chives. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.