Spring Potato Salad

A fresher version of potato salad:

Spring Potato Salad

  • 2 lbs small new potatoes or fingerlings
  • 1 lb asparagus, trimmed
  • 2 cups sugar snap peas or green beans, trimmed
  • 6 green onions, chopped


  • 1/4 cup olive oil
  • 2 tbsp whole grain mustard
  • 3 tbsp red wine vinegar

salt and pepper to taste

Clean potatoes, cut in half, add to saucepan with enough water to cover.  Bring to boil and cook until tender (about 15 minutes). Drain and run cold water over them until cool, refrigerate.  Fill saucepan with water and a dash of salt. Bring to a boil, add asparagus. After one minute, add peas or green beans. Cook 2 more minutes, drain and blanch in ice bath.  Drain and dry with paper towel.  Mix together vinaigrette. Combine all ingredients and toss well. Salt and pepper to taste.