Asparagus And Radish Potato Salad

• FOR THE SALAD:
• 1/2 teaspoons Salt
• 1 pound Red Potatoes, Cut Into 1/2-inch Cubes
• 1 bunch Asparagus, Tough End Removed Then Cut Into 1/2 Inch Pieces
• 4 Small Radishes, Cut Into Thin Quarter Moon Slices
• FOR THE DRESSING:
• 2 Tablespoons Mayonnaise
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Finely Chopped Parsley
• 1 clove Garlic, Minced
• 1/4 Lemon, Juiced
• 1/4 teaspoons Salt
• Pepper To Taste

1. 1. Fill a medium pot with water and add the salt. Bring to a boil.
2. 2. Add potatoes and asparagus into the boiling water, and cook until the potatoes are tender, 3-5 minutes. Cook time will vary if you don't cut the potatoes into 1/2-inch cubes. Make sure they are fork tender.
3. 3. Remove potatoes and asparagus from the pot and either rinse with cold water or place in an ice bath until both potatoes and asparagus are cool. Dry well.
4. 4. To make the dressing, combine the mayonnaise and mustard in a large bowl and stir until blended. Add the remaining dressing ingredients and stir well.
5. 5. Once the potatoes and asparagus are cool and dried well, add them and the radishes into the bowl with the dressing and toss to coat. If you like, season with pepper!

salad, salt, red potatoes, dressing, mayonnaise, dijon mustard, parsley, clove garlic, ubc, ubc, pepper

Taken from tastykitchen.com/recipes/salads/asparagus-and-radish-potato-salad/ (may not work)