Dilled Potatoes and Asparagus
This delicate recipe is easily adaptable to the vegetables that are available. Substitute green beans, snow peas or sugar snap peas for the asparagus.
- 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
- 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.
- Add the asparagus to the boiling water and cook until tender, 2 to 3 minutes. Cut the potatoes into quarters or slices.
- 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.