Recipe: <!-- -->Red Potato and Asparagus Salad<!-- -->
This salad is just right for serving to a large group at an Easter gathering or spring picnic. To feed a smaller crowd, simply halve the recipe.
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Cooking tools:
- Slotted spoon
- Colander
- Serving platter
- Pot
- Stove
- Whisk
- Mixing bowl
Ingredients
- 3 tablespoons Dijon mustard
- 1/2 cup lemon juice
- 1/4 cup extra-virgin olive oil
- 1/4 tablespoon fine sea salt
- Cayenne pepper
- 3 pounds asparagus, trimmed and cut into chunks
- 2 pounds small red potatoes, halved
- 1/3 cup finely chopped fresh chives
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