Potato Asparagus and Artichoke salad

Ingredients
2 pounds baby red or blue potatoes - halved or quartered depending on size
1 pound asparagus - trimmed and cut into 2 inch pieces
1 can artichoke hears - drained and quartered
2 green onions - sliced
2 Tbsp Dijon mustard
Juice of 1/2 lemon
3 tbsp olive oil
Salt and pepper

Bring a large pot or salted water to a boil and boil potatoes for 10-15 minutes until just tender.  Add asparagus to cooking water for the last 2 minutes of potato cooking time.
Drain and allow to cool in the colander.
In a large bowl combine Dijon, lemon juice, olive oil and salt and pepper, whisk well to combine.
Add artichokes, green onions and potato and asparagus to the dressing and toss well to coat.
Cover and refrigerate or serve immediately.

Enjoy!