I found some asparagus on sale at our market yesterday, and decided to make a mustard potato salad to throw it into. It was delicious with our steak last night and I thought I’d share the recipe.
To get started, boil the potatoes (I used small red ones).
Steam or sauté the asparagus.
whisk together 2 parts olive oil with 1 part balsamic vinegar and 1 part Dijon mustard.
When the potatoes and asparagus are cool enough to touch, quarter to potatoes and slice the asparagus in half.
Toss the vegetables with the dressing and enjoy!
(I served it a little warm)
Hope everyone is having a calm and refreshing Thursday 🙂