Ingredients
Instructions
- NOTE: original recipe also suggested 3/4 cup soft tofu instead of yogurt. Personally, I prefer the tofu sour cream.
- In a large stock pot, gently steam the potatoes until fork tender; approximately 20 minutes.
- Peel and grate the horseradish root. Stir together the horseradish root, sugar, salt, and white pepper in a small bowl.
- Transfer the cooked potatoes to a serving bowl and gently toss with the yogurt mixture.
- Adjust seasoning. Garnish with fresh chives. Serve hot.