You are here: Home » Recipes » Potato and Asparagus Salad Potato and Asparagus Salad Recipe by Nancy Vienneau and Third Thursday Potluck Yield 12 servings A no-mayo potato salad that's delicious at room temperature or chilled making it “picnic safe.” Teresa Blackburn PrintEmail Dress this salad while the new potatoes are still warm—they will absorb the dressing more readily, infusing more flavor. Ingredients Coarse Grain Mustard Dressing:2 tablespoons coarse-grain mustard (French Country-Style)1 tablespoon Dijon mustard1/4 cup white wine vinegar3/4 cup olive oil1/2 teaspoon salt1/4 teaspoon black pepperSalad:3 pounds new potatoes, washed and quartered1 large bundles fresh asparagus, trimmed and cut into 1 1/2-inch diagonal pieces (about 1 1/2 pounds)1 bunch fresh radishes, cleaned and sliced thinly1 bunch green onions, cleaned and sliced (white and green parts) Instructions To make the dressing, place all ingredients in a large (12-ounce) jar. Shake well. To make the salad, place new potatoes into a large pot of lightly salted boiling water. Cook until tender, but not mushy, about 12 minutes. When potatoes are almost done, drop asparagus pieces into pot and cook until asparagus is tender-crisp, about 2 minutes. Drain and let cool slightly. Place potato-asparagus mixture into a large bowl. Add radishes and green onions. Pour dressing over vegetables and toss well. Delicious served room temperature. For a complete menu featuring Potato and Asparagus Salad, along with 11 more simple menus for year-round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes.