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Ingredients:
1 1/2 pounds baby red potatoes
12 large spears asparagus
4 large or 8 small radishes
1/4 medium sweet onion (see hints below)
1/3 cup mayonnaise
1 heaping tsp Dijon mustard
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh chives

6-8 ounces smoked salmon (see hints below)

Procedure:
Cook the potatoes whole in a pot of water on the stovetop until they're just cooked through. Then, run them under cold water to cool completely, and slice them into 1/2-inch thick coins.

While you're working on the potatoes, you can keep things going by cutting 2-3 inches off of the tougher, lower ends of 12 asparagus spears and then cutting those spears thinly crosswise into 1/4-inch thick rounds.

Also thinly slice 4 large radishes, and finely dice about 1/4 of a medium sized sweet onion, like a Vidalia.

Add all of those things to a large mixing bowl and, once the potatoes are cooled and sliced, add those to the mixing bowl and add 1/3 cup mayonnaise to start, 1 heaping tsp of Dijon mustard and 1/4 cup each of finely chopped chives and fresh dill and toss to combine.

Season that to taste (and add a little more mayonnaise if it needs it) and divide it up onto individual plates on top of some sliced smoked salmon!

Hints:
Add a couple Tbs fresh chopped tarragon and or fresh chopped mint too.

Substitute sliced smoked ham for the smoked salmon if you like.

Add a handful of fresh or defrosted frozen peas.

If you're not going to eat the salad right away, don't add the diced sweet onion until you're ready to eat because it can become over powering if it sits for a while.