Horseradish Mayo Potatoes

Wash the baby new potatoes thoroughly under cold running water, scrubbing gently to remove any dirt. Pat dry with a clean kitchen towel.

Place the potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat.

Reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 15–20 minutes depending on size.

Drain the cooked potatoes in a colander and allow them to cool slightly until they can be handled comfortably.

Cut the cooled potatoes in half or leave them whole if they are very small, and transfer to a serving bowl.