2 lbs. small new potatoes
1 lb. asparagus, bottom ends trimmed
2 cups sugar snap peas or green beans
4 small radishes, thinly sliced
1/2 bunch green onions, sliced thin
1/4 cup olive oil
2 Tablespoons whole grain mustard
2 teaspoons smooth Dijon mustard
2 tablespoons white wine vinegar
Salt and freshly ground black pepper, to taste
Place cleaned potatoes in a medium saucepan with water reaching 1 inch above potatoes. Boil and cook for about 15 minutes, or until potatoes are easily pierced with a knife. Drain; run cold water over potatoes until cooked.
Fill a medium saucepan with water; salt and bring to boil. Add asparagus. One minute later, add peas or green beans. Cook 2 more minutes; blanch in an ice bath. Drain vegetables; spread on clean towels to dry.
Meanwhile, whisk all vinaigrette ingredients together until blended and smooth.
cut potatoes, asparagus and peas or green beans into 1/2-inch-long segments. Combine and add radishes and green onions. Toss with vinaigrette up to an hour before serving. Season with salt and pepper. Refrigerate leftovers.
Makes 6-8 servings