Potato Salad with Horseradish Vinaigrette (Forks Over Knives)

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

Directions:

1. 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.
2. 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.
3. Serve immediately or chill to preference.