Potato Salad with Corn & Asparagus (vegan)

This is  a nice dinner for a work night.  It is best served warm or at least at room temperature.

You will need:

• 2 bags of baby red potatoes
• 1 bunch of asparagus
• 6 green onions, chopped
• 1 can corn
• 3 tbsp. red wine vinegar
• 3 tsp. grainy Dijon mustard
• 1/4 cup olive oil
• 1 tbsp. balsamic vinegar
• 1 tbsp. olive oil
• salt and pepper

 Cut up asparagus in small pieces.  Toss with balsamic vinegar and 1 tbsp. olive oil and salt and pepper to taste.  Bake at 400F oven for about 15 minutes.

Cut potatoes in half and boil under done.

Mix 1/4 cup olive oil, red wine vinegar and Dijon mustard in a small bowl and set aside.

Combine potatoes, asparagus and corn in a bowl.  Mix is dressing and add salt and pepper to taste.