ABC Potato Salad

ABC Potato Salad
Rachel Manning
Rachel cooked this for me for my birthday one year and now it is one of my all-time favorites!

4 boneless, skinless chicken breast halves
1 lb red potatoes
1 lb Yukon gold (or other "buttery") potatoes
1 bundle (approx. 1 lb) asparagus spears
1/2 cup olive oil
1/3 cup balsamic vinegar (regular or white)
2 Tbsp Dijon mustard
to taste salt
to taste pepper
1 Tbsp dried dill (opt)
1 Tbsp dried basil (opt)

Directions
Cook the chicken and cut into bite-sized pieces. To do this, put the chicken into large pot and cover with water, bring it to a boil, and boil for 30 minutes. Then remove the chicken and cut it up. Cool slightly. *** I actually roast bone-in chicken breasts in the oven instead of boiling***

While the chicken is cooking, wash the potatoes and cut into bite-sized pieces. Steam them for about 8 minutes - they will not be tender yet.

While the potatoes are steaming, prepare the asparagus. Wash and trim the asparagus. Cut into 2 inch pieces. After the 8 minutes is up on the potatoes, add the asparagus to the potatoes and continue to steam for another 7 minutes until the asparagus is tender (15 minutes total for the potatoes). Cool slightly.

While the asparagus is cooking, prepare the dressing. Whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, pepper, and either the dill or basil.

In a large bow, combine the chicken, potatoes, asparagus, and dressing. toss to coat. You can add additional dill or bisil if you would like more flavor, but i don't recommend more thatn an additional teaspoon.

Serve warm.

The leftovers (if there are any) are good eaten cold as well.