New Potato and Asparagus Salad

• 1 14 lbs red skinned new potatoes (small ones if possible)
• salt
• fresh ground black pepper
• 1 celery, thinly sliced
• 1 tablespoon chopped chives
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 3 tablespoons red wine vinegar or 3 tablespoons white wine vinegar or 3 tablespoons sherry wine vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon cumin seed, crushed
• 14 cup extra virgin olive oil
• 6 tablespoons plain nonfat yogurt
• 1 tablespoon mayonnaise (Hellman's is recommended)
• salt
• fresh ground black pepper

1. Cut potatoes into quarters or large dice; steam for 10-20 minutes, until just tender.
2. Meanwhile, mix together the ingredients for the salad dressing; set aside.
3. When the potatoes are cooked, remove form the heat, drain, and toss right away with the salt and pepper, celery, chives, and 1/3 cup of dressing.
4. Steam the asparagus for 4-5 minutes, until just tender; drain and rinse under cold water.
5. Toss the asparagus with the potatoes; add additional dressing to taste and serve.

red skinned new potatoes, salt, fresh ground black pepper, celery, chives, red wine vinegar, lemon juice, mustard, cumin, extra virgin olive oil, nonfat yogurt, mayonnaise, salt, fresh ground black pepper

Taken from www.food.com/recipe/new-potato-and-asparagus-salad-177836 (may not work)