Warm Asparagus, Radish & New Potato Salad

This great twist on potato salad gets you enjoying all the flavors of spring! The dressing can be made a week in advance and stored in the refrigerator. What could be easier? Courtesy of Southern Living

What you need:

• 2 lb. new potatoes, halved or quartered

• 2 c. radishes, halved

• 3 Tbsp. olive oil, divided

• 1 tsp. kosher salt, divided

• 3/4 tsp. black pepper, divided

• 1 lb. asparagus, cut to 2" pieces

• 3/4 c. mayonaise

• 1/4 c. whole buttermilk

• 1 Tbsp. apple cider vinegar

• 1 Tbsp. chopped fresh parsley

• 1 Tbsp. chopped fresh chives

• 1 Tbsp. minced shallot

• 2 tsp. chopped fresh tarragon

• 1 tsp. whole-grain mustard

Directions:

• Preheat oven to 425 degrees.

• Place potatoes and radishes in a large bowl. Add 2 Tbsp oil, 1/2 tsp salt, 1/4 tsp pepper, toss well to coat. Arrange potato mixture in a single layer on cookie sheet. Bake 15 minutes, stirring at 10 min.

• Combine asparagus, remaining oil, salt and pepper in same bowl, toss well to coat. Add asparagus mixture to potatoes after initial 15 minute cooking time. Bake 5-10 minutes, until asparagus tender. Move to serving bowl.

• Whisk together mayonnaise, buttermilk, vinegar, parsley, chives, shallot, tarragon, mustard in small bowl. Drizzle over potato salad, serve warm.

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