Honey Mustard Asparagus Potato Salad
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green onions, sliced (can also use chives)
Wash potatoes and cut into chunks for boiling. Boil potatoes until just tender. Cool slightly and slice into a large bowl..
At the same time, in a skillet bring a small amount of water to a boil. Add the asparagus. Cover and cook for 3 minutes. Put spears into cold water; drain and pat dry. Cut into 1" pieces.
Add asparagus and onions to potatoes.
In a small bowl, combine the mustard, lemon juice and sugar. Whisk in the oil until combined. Add salt and pepper.
Pour over vegetables and toss to coat. Can serve warm or at room temperature.