New Potato and Asparagus Salad

Chef Richard 2 Servings 30 minutes

Can be doubled: The addition of asparagus makes this the perfect springtime potato salad.


  • 3 medium red new potatoes (about 17 ounces), halved lengthwise
  • 1 pound asparagus, trimmed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ¼ cup olive oil
  • 2 tablespoons chopped fresh chives


  • Cook potatoes in large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly.
  • Cook asparagus in large pot boiling salted water  until just crisp-tender, about 4 minutes.
  • Drain. Rinse under cold water to cool. Cut potatoes into wedges.
  • Cut asparagus into 1½-inch pieces. Toss vegetable together in large bowl.
  • Whisk 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 black pepper.
  • Serve salad warm or at room temperature.