Author: Mary Beth Young

• 1 pound new red potatoes
• 1 pound asparagus
• 1/2 large red bell pepper, seeded
• 1/2 cup slivered red onion

For the Dressing:

• 5 Tablespoons Creole mustard or spicy brown mustard
• 6 Tablespoons balsamic vinegar
• 1 1/2 Tablespoons brown sugar
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 clove garlic, pressed or finely minced
• 6 Tablespoons olive oil
• Tabasco sauce
  

Scrub the potatoes and cook in boiling salted water to cover til tender.  Without peeling, cut the potatoes into 3/4 inch cubes and put them into a bowl.

Snap off the tough bottoms of the stalks of asparagus and discard, then cook the tender tops in a shallow pan of simmering salted water til tender-crisp.

Drain and shock in cold water.  Slice the asparatus into 1 1/2 inch pieces and add to the potatoes.  

Cut the pepper into sticks about the same width and length as the asparagus.  Put in the bowl.  Add the red onion.

Mix up some dressing by stirring together the mustard, vinegar, brown sugar, salt, pepper, and garlic in a small bowl. Drizzle in the oil, whisking constantly to make a creamy dressing.  Add a couple of dashes of Tabasco to boost the flavor to your liking.

Splash the dressing onto the vegetables and give the salad a good stir.  Serve right away for best color in the asparagus.