German-Inspired Warm Potato Salad with Asparagus | PrimalGourmet

Ingredients

• 2.5 pounds baby potatoes
• 1 pound asparagus stalks (cut into thirds and bottoms trimmed)
• 3 cloves garlic (finely chopped)
• 3 tablespoons extra virgin olive oil
• 1.5 tablespoons Whole30 compliant whole-grain mustard (substitute stone-ground or Dijon mustard)
• 1 tablespoon sherry wine vinegar (or substitute high-quality white wine vinegar)
• 1 tablespoon all-natural honey (optional (omit for Whole30))
• kosher salt and freshly cracked black pepper (to taste)
• 1/2 red onion (thinly sliced)
• 1 tablespoon finely chopped fresh parsley