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Potatoes and Asparagus with Horseradish Dressing

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Betty Crocker Kitchens
Updated Jul 28, 2011
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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!

Potatoes and Asparagus with Horseradish Dressing

  • Prep Time 40 min
  • Total 2 hr 40 min
  • Servings 12
  • Ingredients 7
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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

Instructions

  • Step 
    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.
  • Step 
    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

110 Calories
3 1/2g Total Fat
3g Protein
17g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving (2/3 Cup)
Calories
110
Calories from Fat
35
Total Fat
3 1/2g
6%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
430mg
18%
Potassium
580mg
17%
Total Carbohydrate
17g
6%
Dietary Fiber
3g
13%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
15%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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