
Ingredients:
1 1/2 to 2 lb red skin potatoes (baby or quartered standard sized)
1/4 lb asparagus spears, cut up (about 3/4 cup)
for the dressing:
1 shallot, minced
1/4 cup diced green onion
1/4 cup mayonnaise
1 1/2 tablespoons minced fresh dill
1 1/2 tablespoons nonpareil capers
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon tarragon vinegar
Directions:
Boil the potatoes. A few minutes before they are fork tender, toss in the asparagus to steam. Drain. Whisk together the dressing ingredients. Toss the potatoes with dressing. Refrigerate at least one hour before serving.