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Potato and Asparagus Salad with Mustard Vinaigrette

This potato salad is delicious at room temperature or chilled. Either way, it is a “summer picnic safe” potato salad: no mayo. Dress this salad while the new potatoes are still warm—they will absorb the dressing more readily, infusing more flavor.

Course: Salad

Keyword: asparagus, mustard, potato

Servings:

Author: relish.com

Ingredients

Coarse Grain Mustard Dressing:
2 tablespoons coarse-grain mustard French Country-Style
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
3/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Salad:
3 lbs. new potatoes washed and quartered
1 large bundles fresh asparagus trimmed and cut into 1 1/2-inch diagonal pieces (about 1 1/2 pounds)
1 bunch fresh radishes cleaned and sliced thinly
1 bunch green onions cleaned and sliced (white and green parts)

Instructions

To make the dressing, place all ingredients in a large (12-ounce) jar. Shake well.
To make the salad, place new potatoes into a large pot of lightly salted boiling water. Cook until tender, but not mushy, about 12 minutes. When potatoes are almost done, drop asparagus pieces into pot and cook until asparagus is tender-crisp, about 2 minutes. Drain and let cool slightly.
Place potato-asparagus mixture into a large bowl. Add radishes and green onions. Pour dressing over vegetables and toss well. Delicious served room temperature.