Warm Potato Leek Salad

• 2 tablespoons Dijon mustard
• 1 tablespoon red wine vinegar
• 1/4 cup canola oil
• salt & freshly ground black pepper
• 3/4 lb small fingerling potato
• 1 lb asparagus, cut into 2-inch lengths
• 2 medium leeks, white and tender green parts only, split lengthwise then cut crosswise into 1-inch pieces
• 1/4 cup snipped chives

1. In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.
2. Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
3. Simultaneously, cook the asparagus and leeks in the other saucepan for 5 minutes. Drain and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.
4. Add the chives, season with salt and pepper and gently toss the salad. Serve warm.

mustard, red wine vinegar, canola oil, salt, potato, lengths, leeks, chives

Taken from www.food.com/recipe/warm-potato-leek-salad-121921 (may not work)