Spring Salad With Potatoes and Asparagus

Place potatoes in a pan of water, bring to a boil and cook until potatoes are tender, about 10 to 12 minutes. Cooking times may vary depending upon the size of potatoes. Place the asparagus pieces in a colander and pour the hot cooking water and cooked potatoes over the asparagus. Run cold water over all. Allow the potatoes to cool and slice into thin disks or quarters. Whisk together Simply Dressed® Champagne Salad Dressing, scallions and mint.

Combine potatoes, asparagus, peas and lettuce and pour dressing over all. Taste and adjust salt and pepper. Arrange salad mixture on plates and sprinkle with pistachios.