Categories: Sides
Ingredients
- 1 lb Yukon Gold potatoes, cut into 1-2 inch pieces
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1/4 cup sour cream
- 3 tbsp tarragon vinegar
- 2 tbsp Dijon
- 1/4 tsp dried dill
- Salt and black pepper to taste
- 1 cup torn basil
Directions
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Cover potatoes with cold water by one inch; season with salt. Bring potatoes to a boil over high heat, then reduce heat to medium, and simmer until potatoes are fork-tender, 8-10 minutes. Add asparagus during the last 2 minutes of cooking. Drain potatoes and asparagus; transfer to a baking sheet in a single layer to cool to room temp.
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Whisk together sour cream, vinegar, Dijon and dill in a large bowl for the dressing; season with salt and pepper. Add potatoes and asparagus and toss with dressing.
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Stir in basil before serving.