3 medium red potatoes, cubed
500 g asparagus, chopped 1 lb
15 ml dijon mustard 1 tbsp
15 ml fresh lemon juice 1 tbsp
25 ml olive oil 1/4 cup
30 ml fresh chives, minced 2 tbsp
salt & pepper to taste
Cook potatoes in large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly. Cook asparagus in large pot of boiling salted water until just tender-crisp, about 8 minutes. Drain. Refresh under cold water. 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 pepper. Serve salad warm or at room temperature.
Serves 4