Potatoes and Asparagus with Horseradish Dressing

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

Minutes

Total Time

2:40

Hrs:Mins

Makes

12

servings

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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To trim asparagus, simply snap off the tough bottom end of each spear.

Nutrition Information:

1 Serving (1 Serving (2/3 Cup))
  • Calories 110
    • (Calories from Fat 35),
  • Total Fat 3 1/2g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 430mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 3g;
Percent Daily Value*:
    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.