Makes 4 to 6 servings

Every summer, I teach a new round of grilling classes, and they always feature a new potato salad. This classy version is studded with bright green asparagus and the snap of fresh celery, got high marks from my students.

1 pound asparagus, trimmed and cut into 1-inch lengths
2 pounds red-skinned potatoes, scrubbed, but unpeeled
1 tablespoons white or red wine vinegar
3 celery ribs, cut into 1/8-inch thick slices
2/3 cup mayonnaise
2 tablespoons chopped fresh tarragon, plus more for garnish
2 teaspoons Dijon mustard
1 garlic clove, crushed through a press
Pinch of cayenne pepper

1. Cook the asparagus in a medium of boiling salted water until crisp- tender, about 4 minutes. Drain and rinse under cold water. Pat dry with paper towels and set aside.

2. Cook the potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain, rinse under cold water, and cool until easy to handle. Slice the potatoes into halves. Place in a medium bowl, and toss, sprinkling with the vinegar. Add the celery.

3. Whisk the mayonnaise, tarragon, mustard, garlic, and cayenne in a small bowl. Stir ito the potatoes. Season with the salt and pepper. Cover and chill well, about 3 hours.

4. Just before serving, add the asparagus and mix gently. Reseason the salad with salt and pepper and perhaps a splash of vinegar. Sprinkle with additional tarragon and serve chilled.