Ingredients

• 1 ½ pounds Potatoes
• ½ pound Asparagus Woody ends removed, cut into one or two-inch pieces
• Olive Oil
• Salt
• Pepper

Dressing

• 5 tablespoons Plain Yogurt
• 1 tablespoon Dijon Mustard
• 1 tablespoon Red Wine Vinegar
• ½ Shallot Minced
• ¼ tablespoon Salt
• ¼ tablespoon Pepper

Instructions

Asparagus & Potato Salad

1. 1
   Preheat your oven to 400°F.
2. 2
   Scrub the potatoes and cut them into 1-inch bite-sized chunks.
3. 3
   Toss with a drizzle of olive oil, salt, and pepper.
4. 4
   Spread them in an even layer on a baking sheet (lining with foil is optional).
5. 5
   Place the potatoes in the oven and roast for about 30 minutes, or until golden brown and tender.
6. 6
   While the potatoes cook, toss the asparagus with a drizzle of olive oil, salt, and pepper.
7. 7
   Add the asparagus to the baking sheet for the last 8–10 minutes of the potatoes’ roasting time.

Dressing

1. 1
   In a small bowl, whisk together the yogurt, Dijon mustard, red wine vinegar, shallot, salt, and pepper until smooth.
2. 2
   Taste and adjust seasoning as needed.

Finishing Steps

1. 1
   Remove the potatoes and asparagus from the oven and let them cool slightly.
2. 2
   Transfer to a large bowl, add the Dijon yogurt dressing, and mix gently to coat.
3. 3
   Serve warm.