10-12 new potatoes
2 tablespoons finely chopped onion
2 tablespoons butter
2 teaspoons flour
¼ teaspoons pepper
¾ cup milk
1 tablespoon Dijon mustard
1 teaspoon horseradish

Cut potatoes into halves or quarters. Cook in small amount of lightly salted boiling water for 15-20 minutes, or until done. Drain and set aside.

Cook onion in butter until tender. Stir in flour, pepper, and ½ of the salt. Add milk. Cook, stirring until thickened and bubbly, approximately 1 minute.

Stir in mustard and horseradish. Pour sauce over potatoes tossing gently to coat.

Submitted by: Mary Ellen in PA