Warm Potato Leek Salad

• tablespoons Dijon mustard↗2 2
• tablespoon red wine vinegar↗1 1
• cup canola oil↗1⁄4 1⁄4
• salt & freshly ground black pepper
• lb small fingerling potato↗3⁄4 3⁄4
• lb asparagus, cut into 2-inch lengths↗1 1
• medium leeks, white and tender green parts only, split lengthwise then cut crosswise into 1-inch pieces↗2 2
• cup snipped chives1⁄4 1⁄4

Step-by-step instructions

1. 1

   In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.

2. 2

   Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.

3. 3

   Simultaneously, cook the asparagus and leeks in the other saucepan for 5 minutes. Drain and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.

4. 4

   Add the chives, season with salt and pepper and gently toss the salad. Serve warm.