Warm Leek, Asparagus and Potato Salad

This is a creative marriage of two classic side dishes: potato salad and leeks vinaigrette.

2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1/4 cup canola oil
Salt and freshly ground pepper
3/4 pound small fingerling potatoes
1 pound asparagus, cut into 2-inch lengths
2 medium leeks, white and tender green parts only, split lengthwise then cut crosswise into 1-inch pieces
1/4 cup snipped chives

In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.
Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes. Simultaneously, cook the asparagus and leeks in the other saucepan for 5 minutes. Drain and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl. Add the chives, season with salt and pepper and gently toss the salad. Serve warm.