Potato Salad with Horseradish Vinaigrette
Category : Entrees , Recipes , Salads , Vegetable Sides
Purple Potato Salad with Horseradish Vinaigrette
Prep Time: 20 minutes
Ready In: 35 minutes
Makes: 8 cups
Suggest: Use all organic
ingredients for flavor and health.
Ingredients:
*2 lb. tiny red, yellow and/or purple
potatoes, halved if large. May add
extra purple potato slices as needed.
*1 lb. asparagus, trimmed, and cut
into bite size pieces.
*3 Tbs. red wine vinegar
*1 Tbs. Dijon mustard
*6 cloves of garlic, minced (opt.
can use more or less)
*1 -2 tsp. fresh dill
*1 tsp. prepared horseradish
*1 cup bite-size pieces red bell pepper
*Sea salt and fresh ground pepper,
to taste.
Making It:
1. In a large 6-qt cooking pot, cook all potatoes
in boiling water 8 minutes or until nearly fork
tender. Add asparagus. Cook 3 minutes more; drain.
Rinse with cold water to drain and drain again.
2. In an extra-large bowl whisk together vinegar,
mustard, garlic, dill, and horseradish. Add potato
mixture and bell pepper; toss to coat. Season with
salt and pepper to taste.
