Ingredients
3/4 lb unpeeled red potatoes
3 c water
1/4 lb fresh asparagus
1/4 c chopped celery
1 Tbsp chopped fresh chives or 1 tsp dried chives
1 Tbsp chopped fresh dillweed or 1 tsp dried whole dillweed
2 Tbsp mayo
1 Tbsp skim milk
1/8 tsp salt
Preparation
Combine potatoes and water in a large saucepan; bring to boil. Cover, reduce heat and simmer 15 mins or until tender. Drain; cover and chill.
Snap off ends and remove scales from asparagus. Cut into 1" pieces. Cover and cook in a small amount of boilding water 4 mins until crisp-tenderl drain well and set aside.
Cut potatoes into 1/4" thick slices. Combines potatoes, asparagus and next 3 ingredients in a bowl; toss gently. Combine mayo, milk and salt; stir well. Add to potato mixture; toss gently to coat. Cover and chill
