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Potatoes and Asparagus with Horseradish Dressing

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  • Prep 40 min
  • Total 2 hr 40 min
  • Servings 12
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For a change from traditional potato salad, don't pass up this zesty side. Made a few hours ahead, it'll be well chilled and delicious!
Created Feb 4, 2015
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Ingredients

  • 2 lb small red potatoes, cut into 3/4-inch pieces (about 6 cups)
  • 1 1/2 lb fresh asparagus, trimmed, cut into 1-inch pieces
  • 1/2 cup sour cream
  • 1/4 cup cream-style prepared horseradish
  • 2/3 cup half-and-half
  • 2 teaspoons salt
  • 1/4 cup fresh dill sprigs

Steps

  •  
    1
    In 4-quart saucepan, place potatoes and enough water to cover by 1 inch. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 12 minutes. Add asparagus. Cover; cook 2 to 3 minutes longer or until potatoes are tender when pierced with fork and asparagus is crisp-tender. Drain; rinse with cold water.
  •  
    2
    In large bowl, mix sour cream, horseradish, half-and-half and salt with whisk until smooth. Add potatoes and asparagus; gently toss to coat. Fold in dill. Cover; refrigerate at least 2 hours before serving.

Nutrition Information

No nutrition information available for this recipe
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