Springtime Herb Potato Salad

• 3/4 lb unpeeled red potatoes
• 3 c water
• 1/4 lb fresh asparagus
• 1/4 c chopped celery
• 1 Tbsp chopped fresh chives or 1 tsp dried chives
• 1 Tbsp chopped fresh dillweed or 1 tsp dried whole dillweed
• 2 Tbsp mayo
• 1 Tbsp skim milk
• 1/8 tsp salt

1. Combine potatoes and water in a large saucepan; bring to boil. Cover, reduce heat and simmer 15 mins or until tender. Drain; cover and chill.
2. Snap off ends and remove scales from asparagus. Cut into 1" pieces. Cover and cook in a small amount of boilding water 4 mins until crisp-tenderl drain well and set aside.
3. Cut potatoes into 1/4" thick slices. Combines potatoes, asparagus and next 3 ingredients in a bowl; toss gently. Combine mayo, milk and salt; stir well. Add to potato mixture; toss gently to coat. Cover and chill

red potatoes, water, fresh asparagus, celery, fresh chives, fresh dillweed, mayo, milk, salt

Taken from www.epicurious.com/recipes/member/views/springtime-herb-potato-salad-50017781 (may not work)