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
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
-
Step1In 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.
-
Step2In 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
1Recipe Tips
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