Potato and Asparagus Salad

Serves 4 to 6

Potato Salad is always a crowd favorite. This recipe ditches the mayonnaise and uses mustard and fresh squeezed lemon juice for a bright and tangy dressing. No mayo or eggs makes this a great option for vegans!

 Careful not to overcook the asparagus and potatoes, you want them crisp tender! Thinner stalks of asparagus or bigger potatoes will alter cooking time. Use your kitchen shears to snip the chives!

Ingredients

2 pounds baby red potatoes
1 pound asparagus
2 mounded tablespoons of fresh chopped chives

Dressing

1 tablespoon Dijon mustard
1 tablespoon fresh squeezed lemon juice
¼ extra virgin olive oil
Salt and pepper

Instructions

1. Trim and cut asparagus on the bias into 1-inch pieces, bring a pot of salted water to boil, add asparagus, reduce heat to simmer and cook until crisp-tender, about 3 minutes. Remove with a slotted spoon and place in ice water to cool, then drain.
2. Bring a large pot of salted water to boil, add potatoes, reduce to simmer and cook for 8 to 10 minutes, until just tender then drain and rinse with cold water immediately. Cut potatoes in half or quarters, depending on size.
3. While asparagus and potatoes are cooling, whisk mustard and lemon juice together, slowly whisk in oil to combine, season with salt and pepper.
4. Place asparagus, potatoes, and chives in a large bowl and gently toss with dressing. Serve at room temperature.