Herb-Vinaigrette Potato Salad

Ingredients:

• 3 pounds small red potatoes, quartered
• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 2 cups sliced radishes
• 6 green onions, sliced
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
• VINAIGRETTE:
• 3/4 cup olive oil
• 1/4 cup champagne vinegar or white vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper

Instructions:

1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Remove potatoes with a slotted spoon; cool. Return water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry.
2. Transfer potatoes and asparagus to a large bowl; add radishes, green onions and herbs. In a small bowl, whisk vinaigrette ingredients until blended. Pour over potato mixture; toss gently to coat. Serve at room temperature or chilled. Stir before serving.

https://www.tasteofhome.com/recipes/herb-vinaigrette-potato-salad/