Potato and Asparagus Salad with Warm Mustard Dressing

We were revisiting Betty, looking for a recipe that would be appropriate for an occasion, when we stumbled upon this one. How had we missed it before?

Note that this recipe makes enough for 8 generous servings. If you are anticipating leftovers, set the extra salad aside before taking it to the table and cut back on the lettuce and radicchio.

1. Place the garlic, mustard, vinegar, and 3/4 t. salt in a shallow glass bowl. Slowly whisk in the oil. (This can be done up to 1 day ahead, in which case you need to cover the bowl and store it in the refrigerator.)
   
   
2. Clean--but do not peel--the potatoes. Bring 4 quarts of water to a rolling boil. Add the potatoes and 1 T. salt. Cook the potatoes until they are tender (at least 20 minutes). Drain them, and allow the potatoes to cool slightly. Cut them into eighths, and set them aside.
   
   
3. Clean the asparagus, and cut the stalks into 2-inch pieces. Bring 4 quarts of water to a rolling boil. Add the asparagus and 2 t. salt. Cook until tender (about 4 minutes). Drain the asparagus in a colindar, and refresh it with cold water. Set the asparagus aside. (Note that the potatoes and asparagus can be cooked up to 2 hours ahead, and stored covered at room temperature.)
   
   
4. When you are ready to serve, heat the dressing in a small sauce pan until hot. Meanwhile, toss the potatoes, asparagus, and scallions in a large bowl. Pour the hot dressing over them, and toss again. Season to taste with salt and pepper.
   
   
5. To serve, line a large platter or shallow bowl with the lettuce and radicchio. Mound the salad on the leaves and garnish with the herbs.

8 servings   

Source: Betty Rosbottom, American Favorites