Whether you are hosting a barbecue or picnic, or taking something along to a barbecue or picnic here is a great recipe for a crowd. This potato salad uses mustard as a base, with just a touch of mayonnaise.

What you’ll need:

1 lb little red potatoes
1/2 cup chopped asparagus
5 pieces of bacon ( you can leave this out if you want to make it vegetarian)
3 Tablespoons Mustard, choose your favorite kind, I used Jack Daniels Dijon and Trader Joe’s Garlic Mustard Aioli Sauce
1 Tablespoon mayonnaise
1 Tablespoon Olive Oil
1 splash vinegar

How to do it:

Wash and partially peel potatoes, cut into 1 sq inch pieces

Boil in 1 quart pot of water, add some salt

Sauté the bacon until crispy, remove from the pan

Add asparagus and saute in the bacon grease

Drain potatoes and allow everything to cool

Mix mustard, mayonnaise, vinegar and olive oil and dress the salad

* an original recipe brought to you by Studio K&M