Lemon, Dill and Asparagus Potato Salad by Jessi's Kitchen - FoodSocial

Ingredients

• 2 lb Red Skin Potatoes
• 1 lb Asparagus
• 6 whole Radish
• 2 Tbsp Red Wine Vinegar
• 2 Tbsp Lemon Juice
• 0.333 cup Extra Virgin Olive Oil
• 1 Tbsp Honey
• 2 Tbsp Coarse-Dijon Mustard - Noble Made
• 1 Tbsp Dill, Fresh
• 0.5 tsp Granulated Garlic
• 0.5 tsp Oregano, Dried
• 0.25 tsp Black Pepper
• 0.25 tsp Himalayan Pink Salt