side dish potato salad

The side dish potato salad I made for the meal in the last post was a really good salad recipe so thought i would put it here: Asparagus and Potato Salad Roasted Potatoes: 8-10 small potatoes chopped and doused in olive oil (I had a mixture of purple, red, and yellow potatoes); roast at 425 for 30 minutes. Asparagus: chop up one bunch of asparagus in to small pieces and douse in olive oil, then sautee for a couple minutes on medium heat in oil. Dressing: Whisk together 1Tbsp olive oil, 1/4c lemon juice, 1 TBsp lemon pepper, 2 TBsp garlic, 1 tsp maple syrup, 2 TBsp dijon mustard, 1 Tbsp nutritional yeast, 1 tsp pepper, chopped up chives and 1 TBsp water. Mix all the ingredients together; it is good warm or cold; I had it both ways.