POTATOES AND ASPARAGUS WITH HORSERADISH DRESSING

Potatoes and Asparagus with Horseradish Dressing image

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!

Provided by Betty Crocker Kitchens

Categories Lunch

Time 2h40m

Yield 12

Number Of Ingredients 7

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:

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.
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 Facts : Calories 110, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving (2/3 Cup), Sodium 430 mg, Sugar 3 g, TransFat 0 g