Potato Salad With Horseradish Vinaigrette
In this vibrant vegan potato salad, waxy new potatoes, tender asparagus spears, and crunchy red bell pepper showcase warm-weather veggies at their best. A simple vinaigrette featuring horseradish, garlic, and mustard adds a subtle bite that enlivens the palate without overpowering the vegetables. Note: If you can’t find asparagus, green beans would work well, too. Share a reviewer, “Delicious, fresh, and highlights the vegetables!”
Fresh dill is the perfect flavor partner for horseradish in this quick vegan potato salad. New potatoes work well in this dish because they hold their shape well even when cooked tender; brighten things up by choosing new potatoes in a variety of colors.
Ingredients:
- 2 lb. tiny red, yellow, and/or purple new potatoes, halved if large
- 1 lb. asparagus, trimmed and cut into bite-size pieces
- 3 tablespoons red wine vinegar
- 1 tablespoon whole grain mustard
- 6 cloves garlic, minced
- 2 teaspoons snipped fresh dill
- 1 teaspoon prepared horseradish
- 1 cup bite-size pieces red bell pepper
- Sea salt and freshly ground black pepper, to taste
Instructions:
- In a 6-qt. Dutch oven cook potatoes in boiling water 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 sweet pepper; toss to coat. Season with salt and black pepper.
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