Easter Left Over Potato Salad | Idaho Potato Commission

Ingredients

• 3 pounds medium red Idaho® potatoes, chopped
• 1/2 pound medium asparagus, trimmed
• 2 cups of chopped ham, browned
• 1 cup of celery, diced
• 1 cup of red onion, chopped
• 1/2 cup chopped fresh parsley
• 1/3 cup finely chopped sweet Gherkin pickles
• 3 tablespoons olive oil
• 7 tablespoons distilled white vinegar
• 2 teaspoons white granulated sugar
• 1 teaspoon whole grain Dijon mustard
• 1 1/4 teaspoons salt
• 1/2 teaspoon black pepper
• 1 tablespoon of unsalted butter
• ½ lemon, juiced