New Potato & Asparagus Salad
Ingredients:
- 3 medium new white potatoes, halved or quartered (depending on size)
- 1 lb asparagus, trimmed
- 1 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1/4 cup olive oil
- 2 tbsp minced fresh chives salt & pepper to taste
Cook potatoes in a large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly. Cook asparagus in boiling, salted water until just crisp-tender, about 8 minutes, drain. Refresh under cold water. Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pieces. Toss vegetables together in large bowl. Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and freshly ground pepper. Serve salad warm or at room temperature.
Enjoy
