Spring Salad With New Potatoes

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smitten kitchen


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2 pounds small new or fingerling potatoes (I used a mix of reds and yukon golds)

1 pound asparagus

1/4 pound sugar snap peas, green beans or other spring pea

4 small-to-medium radishes, thinly sliced

Pickled spring onions

Sharp mustard vinaigrette

1/4 cup water

1 tbsp kosher salt

1 1/2 tsp sugar

1/4 cup olive oil

2 tbsp whole grain mustard

2 tsp smooth Dijon mustard

2 tbsp white wine vinegar

Salt and freshly ground black pepper to taste

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