Potatoes and Asparagus with Horseradish Dressing

Prep 40 min
Total 2 hr 40 min
Servings 12

Pinterest

0
Print

6
Save

5
Email

0

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! ...MORE + LESS -

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

Hide Images

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.