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Ingredients:
4 pounds potatoes (see hints below)
4 large eggs (hard boiled)
10 large spears asparagus
1/2 cup finely diced sweet onion (or 1/4 cup diced red onion)
1/3-1/2 pound diced smoked deli ham
1/2 cup mayonnaise (or more as needed)
1 Tbs Dijon mustard
approx. 1/3 cup chopped fresh mint
salt and pepper to taste

Procedure:
Plan ahead and boil your potatoes and hard boil the eggs (it's a good idea to cook the potatoes whole so they don't get soggy before cooling and cutting them into cubes).

Cut the tougher bottom ends of the asparagus off and then cut the spears crosswise into 1/2-inch thick slices. Then steam them in a little bit of water in a pan on the stovetop, on high heat, with a lid on top.

Once the water comes to a boil, it'll only take a minute to cook the asparagus. Then run cold water over them to cool and drain them really well in a colander in the sink.

Cut the cooked potatoes into 1/2-3/4 inch cubes and then add about 1/2 cup finely diced sweet onion, 1/2 pound diced smoked deli ham, the chopped hard cooked eggs, about 1/2 cup mayonnaise to start and a generous Tbs of Dijon mustard and toss to combine.

Add more mayonnaise if you need to, then add the well drained asparagus and a good handful of chopped mint. Season with salt and pepper to taste and gently fold those things together.

Hints:
Just use your judgment. There are no "exact" amounts for this. Use baby potatoes if you like, or use larger Yukon golds or red skinned potatoes.

Make sure to keep this nice and cold until serving.