Roasted Vegetable Potato Salad

1, 1lb package mixed fingerling potatoes, cut into disks
3-4 carrots, cut into small bite-sized pieces
1/2 bunch asparagus, cut into bite-sized pieces
1/2 red onion, chopped
1 1/2 tbs coarse ground mustard
1 tsp honey
1 tbs plain Greek-style yogurt
olive oil
1 stem fresh rosemary, chopped
3-4 stems fresh dill, torn
salt & pepper

*Pre-heat oven to 400 degrees.
*Cut potatoes and mix with some olive oil, salt, pepper, 1/2 stem of rosemary and 1 stem of dill. spread onto a foil lined cookie sheet and roast for 45 minutes.
*Cut carrots. After potatoes have been in oven for 10-15 minutes, add carrots and briefly stir to combine. Roast carrots with potatoes for remaining time.
*Cut asparagus and mix with olive oil, salt and pepper. Spread onto a separate cookie sheet covered with foil, set aside.
*In a medium bowl, combine onion, mustard, honey and yogurt. Season with salt and pepper and stir.
*While whisking dressing, drizzle in olive oil until a creamy dressing like consistency develops.
*When potatoes are done, remove from oven and toss in bowl with dressing.
*Turn on broiler and once heated, place asparagus under broiler for 3-5 minutes.
*Add asparagus to bowl with potatoes and mix until everything is well coated in dressing. Serve warm or cold along side your favorite spring-time lunch!

Buon Appetitto!