Classic Potato Salad

• New Potatoes1¼ lb
• Asparagus5¼ oz
• ChivesBunch
• Red Onions1
• Radish8
• Creme Fraiche1/2 cup
• Mayonnaise1/2 cup
• Dijon Mustard2 tsp
• Sugar1 tsp
• Apple Cider Vinegar1 tablespoon
• SaltPinch
• PepperPinch

Instructions

1. 1

   Boil potatoes in lightly salted water for 10 to 12 minutes.

2. 2

   Drain water when a potato speared with a fork and lifted out of the water easily glides off the fork and falls back into the pot.

3. 3

   Let potatoes stand and cool.

4. 4

   Break off and discard the stringy ends of the asparagus spears, then chop into small pieces.

5. 5

   You can pour boiling water over the chopped asparagus and let it soak for 2 minutes if you prefer a less raw taste.

6. 6

   Finely chop chives, red onion and radish.

7. 7

   Stir the dressing ingredients together and season with salt and pepper.

8. 8

   Reserve some of the chives for garnish and combine the rest of the vegetables with the dressing.

9. 9

   Season with salt and pepper, garnish with chives and serve as a side dish.

10. 10

    When in season, you can add fresh peas to this potato salad