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Dilled Potatoes and Asparagus

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.


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


  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.