Asparagus And Potato Salad With Mustard Vinaigrette

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Washington Post


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1/4 cup freshly squeezed lemon juice

1 tablespoon prepared mustard, preferably Dijon style

Salt and freshly ground black pepper

1/2 cup plus 1 tablespoon olive oil

3 shallots, peeled and minced

3 tablespoons finely chopped parsley leaves

Flat-leaf parsley sprigs, for garnish (optional)

1 pound white or red new potatoes

1/4 cup dry white wine (may substitute chicken broth)

1 pound asparagus, boiled or steamed and then cooled in an ice bath

1 bunch watercress, thick stems trimmed (optional)

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