Warm Potato Leek Salad - cooking recipe

Ingredients

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

Preparation

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.
Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
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.
Add the chives, season with salt and pepper and gently toss the salad. Serve warm.