2 lb new potatoes
2 lb asparagus
2/3 c vegetable oil
1/3 c tarragon or wine vinegar
1/2 c minced red onion
1 Tbsp Dijon mustard
1 Tbsp dill weed
1 tsp salt
Boil potatoes until tender (about 10-15 minutes). Mix oil, vinegar, and mustard in a large bowl. Quarter potatoes, combine with dressing and refrigerate 2-3 hours. Cut asparagus into 1 inch pieces, reserving the tips. Cook pieces for 6 minutes, adding the tips for the last three. Combine and refrigerate for 1 hour.
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