Very good with salmon, grilled chicken and ribs.

1 teaspoon red wine vinegar

1 tablespoon lemon juice

1 tablespoon grainy Dijon mustard

1/4 cup olive oil

Salt and freshly ground pepper

500 grams (1 pound) mini red potatoes, unpeeled

500 grams (1 pound) asparagus

2 tablespoons chopped parsley

1 tablespoon chopped fresh tarragon

1 tablespoon chopped chives

Whisk together vinegar, lemon juice and mustard in a bowl. Slowly beat in olive oil. Season with salt and pepper. Reserve.

Peel a strip from each potato to expose some of the white flesh or cut larger potatoes into chunks.

Place in cold, salted water and bring to boil. Cook for 10 to 15 minutes or until tender. Drain well. Immediately pour over half of dressing and toss together.

Trim asparagus and cut into two-inch pieces. Bring a skillet of water to boil, add asparagus and boil 2 to 3 minutes or until crisp tender. Drain and refresh with cold water until cold. Pat dry and combine with remaining dressing. Toss with potatoes. Stir in parsley, tarragon and chives. Season well. Serves 4.