Rinse and scrub the Honey Gold potatoes thoroughly under cool running water. Place them in a large pot, covering them with water by about 2 inches. Bring the pot to a rapid boil, then reduce to a simmer. Cook for 12–15 minutes, or until fork-tender.

While the potatoes are cooking, whisk together olive oil, fresh lemon juice, chopped dill, whole grain mustard, minced garlic, salt, and black pepper in a mixing bowl until smooth.

Once the potatoes are fork-tender, remove them from the pot and set aside to cool slightly. With the water still boiling, add the trimmed asparagus and turn off the heat. Let sit for about 5 minutes.

After 5 minutes, drain the asparagus and quickly plunge it into ice water to stop the cooking process. Leave it for 5–10 minutes before draining and patting dry with a kitchen towel.

Slice the cooled asparagus into bite-sized pieces and quarter the cooked potatoes.

In a large bowl, gently combine the quartered potatoes, sliced asparagus, and diced red onion. Pour the vinaigrette over the salad and toss delicately to coat.

Your salad can be served warm or chilled in the refrigerator for about 30 minutes to meld the flavors. Enjoy!