Warm Potato Salad with Mustard Vinaigrette and Asparagus – Waiheke Specialty Food

Ingredients

• 3 lbs. new baby red potatoes, cut in half or quarters
• kosher salt
• 2 c. asparagus, trimmed, cut into bite size pieces
• 1/4 c. Moscatel Wine Vinegar
• 3 Tbsp. Honey Horseradish Mustard
• 1/2 c. Dill Olive Oil
• 6 scallions, chopped
• 1/2 c. chopped parsley
• 1/4 c. chopped dill
• sea salt
• freshly ground pepper