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Spring Potato Salad

Ingredients

• 2 pounds small new or fingerling potatoes (I used a mix of reds and yukon golds)
• 1 pound asparagus
• 1/4 pound sugar snap peas, green beans or other spring pea
• 4 small-to-medium radishes, thinly sliced
• Pickled spring onions
• 3 spring onions (about 6 ounces)
• 1/4 cup white wine vinegar
• 1/4 cup water
• 1 tablespoon kosher salt (I use Diamond brand; use less if you’re using Morton or table salt)
• 1 1/2 teaspoons sugar
• Sharp mustard vinaigrette
• 1/4 cup olive oil
• 2 tablespoons whole grain mustard (both Roland and Maille make a whole seed one I’m tremendously fond of)
• 2 teaspoons smooth Dijon mustard
• 2 tablespoons white wine vinegar
• Salt and freshly ground black pepper to taste

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