Springtime Potato Salad

Bring 1 inch of water to a boil in a pot with a steamer basket set over the water. Reduce heat to a simmer, add the potatoes to the steamer basket (in batches if necessary), and steam for about 15 minutes, until cooked through but not mushy. Drain the potatoes on paper towel-lined plates until they stop steaming, then place in a shallow container and chill in the refrigerator while you prepare the other parts of the salad (chilling the potatoes helps them keep their shape).

Add the asparagus to the steamer basket and steam for about 6 minutes, until tender with a little crispness left to them. Drain and drop in a bowl of ice water to stop the cooking and set the color. When they’re cool, drain the ice water and put in the fridge to chill.

Combine the lemon juice, zest, olive oil, herbs, salt and pepper, vinegar, Tabasco, and mustard in a container with a tight-fitting lid. Shake vigorously to combine, then taste; add more salt and pepper, vinegar, or Tabasco if you like.

Add the potatoes, asparagus, and green onions to a large mixing bowl; pour the dressing over and toss very gently (hands are best for this). Chill again if desired. Stir in the cherry tomatoes just before serving.