Rainbow Horseradish Potato Salad

• 2-3 lbs small potatoes, chopped into 2-inch pieces if larger
• 1/4 cup red onion, chopped
• 1 Tbsp white-wine vinegar
• 1 cup sour cream (or 1/2 cup sour cream, 1/2 cup yogurt)
• 2 Tbsp fresh dill, finely chopped
• 1/4 cup chopped fresh chives
• 1 Tbsp Dijon mustard
• 3 Tbsp prepared horseradish
• salt and pepper to taste

1. Boil the potatoes in salted water until fork tender, cool them to room temperature and cut them into bite-sized pieces.

2. In a large bowl, mix the remaining ingredients and fold over the potatoes. Adjust seasoning to taste - you might add another tablespoon of vinegar if you feel it needs more 'zing'.