1lbtiny red, yellow, and/or purple new potatoes, halved if large
1lbPrime Time Asparagus, trimmed and cut into bite-size pieces
1cupPrime Time Red Bell Pepper, cut into bite-size pieces
3tbspred wine vinegar
1tbspwhole grain mustard
6clovesgarlic, minced
2tspfresh dill, snipped
1tspprepared horseradish
sea salt and freshly ground black pepper, to taste
Instructions
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.