Potato Salad with Prime Time Asparagus and Red Pepper

Prep Time 35 minutes
Course Salad
Servings 8


  • 1 lb tiny red, yellow, and/or purple new potatoes, halved if large
  • 1 lb Prime Time Asparagus, trimmed and cut into bite-size pieces
  • 1 cup Prime Time Red Bell Pepper, cut into bite-size pieces
  • 3 tbsp red wine vinegar
  • 1 tbsp whole grain mustard
  • 6 cloves garlic, minced
  • 2 tsp fresh dill, snipped
  • 1 tsp prepared horseradish
  • sea salt and freshly ground black pepper, to taste


  • In a 6-quart Dutch oven, cook potatoes in boiling water 8 minutes or until nearly fork-tender. Add Prime Time 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 Prime Time Red Bell Pepper; toss to coat. Season with salt and black pepper.


Recipe and photo courtesy of forksoverknives.com