• Liz Talley - Urban Graze

Potato and Asparagus Salad

This is good either warm or cold. The added hint of horseradish, makes it a perfect side dish with a slice of ham or beef.

2 c. small fingerlings cut in half lengthwise, or baby potatoes cut into small wedges

2 c. trimmed asparagus, cut into 1” pieces

2 Tbsp. olive oil

2 tsp. white wine vinegar

1– 1½ tsp. horseradish sauce, to your taste

2-3 Tbsp. minced fresh dill (or 2-3 tsp. dried), to your taste

Salt and pepper

Steam the potatoes until just fork tender, about 5 minutes– but will depend on the size of your wedges. Remove from steam basket and set aside in a strainer.

Put asparagus into the steamer and cook the same way, until crisp-tender and bright green (about 1-2 minutes)- then drain.

Whisk together the olive oil, vinegar, horseradish, dill, and honey if using. Season with salt and pepper.

Combine potatoes and asparagus, then gently toss with the dressing.

Serve warm right away, or refrigerate to serve cold later.

Recipe created or adapted by Liz Talley, Urban Graze

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