Rinse and scrub the Honey Gold potatoes. Place them in a pot, cover with water, boil, then simmer for 12-15 minutes until fork-tender. Transfer to a bowl to cool.

In the same pot of boiling water, add the trimmed asparagus, turn off heat, and let sit for about 5 minutes. Drain and plunge into ice water to cool for 5-10 minutes.

Once cooled, slice asparagus into bite-sized pieces and quarter the potatoes. Combine in a bowl with the diced red onion.

In another bowl, whisk together olive oil, lemon juice, dill, mustard, and minced garlic. Season with salt and pepper to taste.

Pour the vinaigrette over the potato and asparagus mixture, gently tossing to coat. Chill in the refrigerator for at least 30 minutes before serving.