Mayo-Free Asparagus and Potato Salad

I love mayo.  I slather it on sandwiches like it's going out of style.  But some of the other members of the household aren't a big fan of the stuff.  So, in an effort to appease them, I found a recipe for a summery potato salad that's completely void of mayonnaise.  And you know what?  Even a mayo-lover like me didn't miss the thick white gloop.

Mayo-Free Asparagus and Potato Salad (serves 6) Adapted from Generation Y Foodie

-1 lb small potatoes
-3 strips of bacon
-1 clove garlic, minced
-1 lb asparagus, chopped into 1-inch pieces
-2 T fresh chives, chopped
-1 T dijon mustard
-1 T white wine vinegar
-1 T olive oil
-salt and pepper

Chop the potatoes into smaller chunks.  (I used multi-colored potatoes, but you can use whatever small spud you'd like.)

Boil the potatoes until they're fork-tender.  (Approximately 10 minutes.)  Be careful they don't get too mushy.  Drain, rinse with cold water and set aside.

In a large frying pan, saute the garlic with the bacon for 5 minutes on medium heat.

Add the asparagus and saute for another 2-3 minutes.

In a small bowl, combine the chives, mustard, vinegar and oil.

Crumble the bacon into smaller pieces.

In a large bowl, mix the potatoes, asparagus, bacon and dressing mixture.  Salt and pepper to taste.  Cool in the fridge for about 30 minutes or eat warm.