Ingredients

The following ingredients have 8 Servings
  • 2 lb. tiny red, yellow, and/or purple new potatoes, halved if large
  • 1 lb. asparagus, trimmed and cut into bite-size pieces
  • 3 tablespoons red wine vinegar
  • 1 tablespoon whole grain mustard
  • 6 cloves garlic, minced
  • 2 teaspoons snipped fresh dill
  • 1 teaspoon prepared horseradish
  • 1 cup bite-size pieces red bell pepper
  • Sea salt and freshly ground black pepper, to taste

Instruction

  • In a 6-qt. Dutch oven cook potatoes in boiling water 8 minutes or until nearly fork-tender. Add asparagus. Cook 3 minutes more; drain. Rinse with cold water to cool; drain again.
  • In an extra-large bowl whisk together vinegar, mustard, garlic, dill, and horseradish. Add potato mixture and sweet pepper; toss to coat. Season with salt and black pepper.