Asparagus New Potato Dill Salad

I found this recipe online at About.com, of all places. I wanted something that used a good amount of dill and asparagus. I increased the dill quite a bit since I was skipping the anchovies and wanted to add back the strong flavors. I used "Red, White and Blue" new potatoes. I steamed the aspargus in the microwave. It's the easiest way to get the steaming just right and prevent mushyness.

Aspargus, New Potato and Dill Salad

1 pound new potatoes, unpeeled and scrubbed
1/2 pound fresh asparagus, cut into 1-inch lengths
1 whole vidalia onion, chopped
1/4 cup mayonnaise
1/4 cup light sour cream
1 Tbsp lemon juice
1 Tbsp sweet pickle relish
1 tsp dijon mustard
1/4 to 1/2 cup fresh dill, chopped
1/2 tsp kosher salt, or to taste
Black pepper
2 hard-boiled eggs, cut into quarters or slices
3 tsp small capers
Paprika for garnish

Boil the potatoes in salted water until tender; drain and cool. Cut into 1-inch chunks.

While the potatoes are cooking, steam the asparagus until crisp-tender. Rinse in cold water to prevent over softening; drain thoroughly. Cut into 1-inch lengths.

Combine the potatoes, asparagus and onion in a large bowl. In a seperate bowl, whisk together the mayonnaise, sour cream, lemon juice, pickle relish, dijon, dill, salt and pepper. Gently stir into the potato and asparagus mixture until combined. Arrange the hard-boiled eggs and sprinkle with the capers and paprika.