Ingredients

2 medium-size round red potatoes

5 asparagus spears

1 Tablespoon sliced green onions

2 Tablespoons white wine vinegar

1 teaspoon olive oil

1/2 teaspoon Dijon mustard

Dash of salt and white pepper

Preparation

  1. Wash potatoes. Cook in boiling water to cover 20 to 25 minutes or until tender; drain and cool slightly. Cut each potato into into 6 wedges. Set aside.

  2. Snap off tough ends of asparagus. Remove scales from spears with with a vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Arrange asparagus in a steamer basket over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender. Rinse with cold water.

  3. Combine potato wedges, asparagus, and green onion in a shallow dish. Combine vinegar and next 4 ingredients; pour over potato mixture, and toss lightly. Cover and chill at least 1 hour, stirring occasionally. Spoon potato mixture evenly onto 2 lettuce-lined plates