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The Devan Project
Potato Salad with Horseradish Vinaigrette (Forks Over Knives)
August 15, 2020
What You’ll Need:
2 lb. tiny red, yellow, and/or purple new potatoes, halved if large
1 lb. asparagus, trimmed and cut into bite-sized pieces
3 tablespoons red wine vinegar
6 cloves garlic, minced
2 teaspoons snipped fresh dill
1 teaspoon prepared horseradish
1 cup bite-sized pieces red bell pepper
Sea salt and freshly ground black pepper, to taste
In a 6-qt. Dutch oven, cook potatoes in boiling water for 8 minutes or until nearly fork-tender. Add asparagus. Cook 3 minutes more; drain. Rinse with cold water to cool; drain again.
In an extra-large bowl whisk together vinegar, mustard, garlic, dill, and horseradish. Add potato mixture and bell peppers; toss to coat. Season with salt and black pepper.
Serve immediately or chill to preference.
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