Potatoes and Asparagus with Horseradish Dressing

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!

  • Prep Time 40 min
  • Total Time 2 hr 40 min
  • Servings 12

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

  • 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.

Expert Tips

To trim asparagus, simply snap off the tough bottom end of each spear.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (2/3 Cup)
Calories
110
(
Calories from Fat
35),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
430mg
430%;
Total Carbohydrate
17g
17%
(Dietary Fiber
3g
3%
  Sugars
3g
3%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
10%;
Calcium
6%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.