Yes, I know, I know, it seems to take me weeks after someone requests a recipe to finally get it on the website. This is one I made for Miss Muriel's Fickle Finger Friday Night Feast Dinner Party! It seemed to be a real hit, and it uses fresh asparagus--a true sign of spring.  Enjoy!--Tony K.  

Potato Salad with Asparagus & Red Pepper 

1 lb small red potatoes   1 lb fresh asparagus   1 red bell pepper  1/2 vidalia onion, slivered

For the Dressing 5 Tbsp creole mustard 5 Tbsp balsamic vinegar 1 1/2 Tbsp brown sugar    3/4 tsp kosher salt/ pepper to taste     1 clove garlic, minced   6 Tbsp olive oil  Tabasco sauce

Directions: Cook the potatoes in salted boiling water until tender. Without peeling, dice the potatoes into 3/4" wedges and place into a bowl. Now place the asparagus in a shallow pan of simmering salted water until just barely cooked, about 3-5 minutes. Make sure you don't cook it too long or you'll have mushy asparagus, yuck! Shock the asparagus in ice water to stop the cooking and slice into 1 1/2 inch pieces and add to the potatoes. Slice the red pepper into 1/4 inch wide strips, then cut in half lengthwise and put into the bowl. Add the onions and you're done with the veggies.

Now, mix up the dressing by stirring together the mustard, vinegar, brown sugar, salt, pepper & garlic. Drizzle in the olive oil and wisk until creamy. Add a couple of dashes of tabasco sauce if you wish. Pour the dressing onto the veggies and carefully mix, being careful not to mash up the potatoes. Serve it right away or keep it in the fridge until you're ready! Enjoy!