I could start this post in exactly the same way as I began telling you about my lamb meatballs a couple of days ago: the weather always decides what I eat. I finally had a day off work that coincided with day of sunshine, so I made plans to break out the grill and made a big potato salad to launch the start of outdoor dining season.
When it comes to making potato salads, I take the same approach I do with pasta salads: the starch to stuff ratio needs to be almost 1:1 and the dressing should (almost always) be a vinaigrette. This spring version is made with fingerling potatoes, which I left whole, an entire bunch of asparagus, and a slick of black olive vinaigrette. It’s at its best served a little warm and lovely aside a piece of grilled fish or a steak.