Ingredients

Serves 4

• 1 lb. small red potatoes
• Salt and pepper, to taste
• 1 lb. asparagus, cut into 1-inch pieces
• 3 tablespoons olive oil
• 1 Tbsp. white wine vinegar
• 1 Tbsp. prepared horseradish
• 1/4 cup fresh dill sprigs, sliced chives or coarsely chopped parsley

Instructions

1. Place the potatoes in a medium saucepan. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes (a fork should slide into the potato with no resistance). Use a slotted spoon to remove the potatoes from the saucepan and put them into a colander.
2. Add the asparagus to the boiling water and cook until tender, 2 to 3 minutes. Cut the potatoes into quarters or slices.
3. Stir together the oil, vinegar, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the vegetables and toss to combine; stir in the herbs.