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Potatoes and Asparagus with Horseradish Dressing
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Prep Time:
40 minutes
Total Time:
2 hours 40 minutes
Try this refreshing and tangy side dish as a twist on classic potato salad. Chill for extra flavor and enjoy!
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
Instructions:
  • In a 4-quart saucepan, add potatoes and enough water to cover by 1 inch. Bring to a boil, then simmer for 10 to 12 minutes. Add asparagus, cover, and cook for an additional 2 to 3 minutes until potatoes are fork-tender and asparagus is crisp-tender. Drain and rinse with cold water.
  • Whisk sour cream, horseradish, half-and-half, and salt until smooth in a large bowl. Add potatoes and asparagus; toss gently to coat. Fold in dill. Chill in the refrigerator for at least 2 hours before serving.

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