Potato and Aspargagus Gribeche

I really loved this new way to do potato salad.  It was fast and delicious.

2 lb. small potatoes boiled
 1 pound asparagus spears — trimmed and blanched
2 tablespoons olive oil salt and pepper to taste

GRIBICHE:
1 tablespoon honey mustard
2 tablespoons sherry vinegar
1/4 cup olive oil
2 large eggs — hard boiled, very finely chopped
1/4 cup Italian parsley — chopped
1 tablespoon cornichons — thinly sliced
1 tablespoon capers — drained, patted dry
salt and freshly ground black pepper to taste

GRIBICHE: Whisk mustard, vinegar and olive oil together. Stir in minced hard cooked eggs, Italian parsley, cornichons and capers. Season with salt and pepper.
4. Toss potatoes and asparagus with gribiche. Divide among plates and serve.