Vegan Red Potato and Asparagus Salad

• 3 tablespoons Dijon mustard
• 2 lemons, juiced
• 1 cup olive oil
• 1 dash cayenne pepper
• 1 dash salt
• 18 small red potatoes
• 3 lbs asparagus, washed and well trimmed
• 5 tablespoons fresh chives, minced

1. Dressing:.
2. In small bowl, combine mustard and lemon juice.
3. Whisk in oil gradually until smooth.
4. Season with salt and cayenne pepper.
5. Set aside.
6. Salad:.
7. Clean potatoes and asparagus very well.
8. Cook potatoes in large pot of boiling salted water until just tender, about 20-30 minutes.
9. Strain and rinse with cool water.
10. Set aside to cool.
11. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 5 minutes.
12. Strain and rinse with cool water to stop the cooking process.
13. Once cool cut potatoes in half and asparagus into bite sized pieces.
14. Toss all together in large bowl, add chives.
15. Pour dressing over the mixture and toss.
16. Serve at room temperature.

mustard, lemons, olive oil, cayenne pepper, salt, red potatoes, fresh chives

Taken from www.food.com/recipe/vegan-red-potato-and-asparagus-salad-454585 (may not work)