pat's Recipe

New Potatoes with Roast Beef and Horseradish Cream - SJR

Category: Potato

For convenience the potatoes can be baked a few hours ahead so you can quickly reheat them and assemble the hors d'oeuvres as needed. If you likem use pastrami, corned beef or even deli roast turkey instead of the roast beef.

30 very small red potatoes, halved lengthwise
2 Tbsp extra-virgin olive oil
salt, to taste
ground black pepper, to taste
3/4 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise
3 Tbsp well-drained ground horseradish
1 Tbsp Dijon mustard
1/2 lb thinly sliced deli roast beef,
coarsely chopped
2 Tbsp chopped fresh tarragon

Place a rack in the lower third of the oven. Heat the oven to 425 degrees. Brush two baking sheets with oil.
Place the potato halves on the baking sheets, cut side down. Sprinkle with salt and pepper. Bake for 15 minutes, or until well-browned on the underside and tender at the center. The potatoes can be prepared up to 2 hours ahead. Let cool to room temperature and cover with plastic wrap.
Meanwhile, in a bowl, stir together the sour cream, mayonnaise, horseradish and mustard.
To assemble, reheat as many potatoes as you want to serve at one time, in the oven or microwave. Top each potato with about 1/2 tsp horseradish cream and 1 tsp chopped roast beef. Sprinkle with tarragon. Serve Warm.

makes 60 servings