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SERVES:

8 as a side

INGREDIENTS:

1 1/2 pounds fingerling potatoes (or baby red or white potatoes)
3 large eggs, hard boiled
1/4 Vidalia onion, peeled and diced
1/3 cup fresh chopped mint
1 heaping cup thinly sliced asparagus
1 heaping cup chopped sugar snap peas
Approx. 1/3 cup mayonnaise (or more to taste)
1 Tbs Dijon mustard
Salt and pepper to taste

PROCEDURE:

Get the 1 1/2 pound bag of potatoes going in pot of boiling water without peeling them and also hard boil 3 large eggs, in another pot, at the same time.

While you're keeping you eye on the cooking potatoes and eggs, take a few minutes to chop 1/4 Vidalia onion, rough chop 1/4-1/3 cup fresh mint, thinly slice 1 heaping cup of asparagus crosswise and, as far as the sugar snap peas go, pull the fibrous string off of each one and cut those into bite size pieces....ending up with approximately an equal amount of peas and asparagus.

Cook the eggs for exactly 12 minutes once they start gently boiling then cool them down under cold water, peel them and rough chop them.
Also cool down the potatoes once they are cooked through but not too soft and then drain them really well and slice them crosswise into coins.

Put the sliced potatoes, by themselves, into a large mixing bowl and add about 1/3 cup mayonnaise, 1 Tbs Dijon mustard and salt and pepper to taste and gently fold that together to coat.

Then add the sugar snap peas, asparagus, Vidalia onion, mint and chopped hard cooked eggs and fold those into the salad as well.

Check that for seasoning and then serve it right away or cool it down in the fridge until you're ready to eat.

HINTS:

Substitute other summer vegetables in place of the snap peas and asparagus.