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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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