6 med. red potatoes
1/2 c. chopped parsley
1 c. mayonnaise
1 tbsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. pepper
1/3 c. minced chives
2 tbsp. balsamic vinegar
1 1/2 tbsp. capers
3/4 to 1 lb. asparagus (or green beans)

Halve or quarter the potatoes. Trim the asparagus or beans and cut into 2-inch lengths. Boil the potatoes for 12 minutes, then add the asparagus or beans to cook for another 3 minutes.

Meanwhile, combine the remaining ingredients to make a dressing. Drain the vegetables and toss while still warm with the dressing. Taste for seasoning and serve warm. Serves 4-6.