To make the dressing, whisk all ingredients together in a bowl and place in fridge to chill.
Bring a pot of water to a boil and add potatoes. Cook until you can run a fork through the potato but do not overcook to prevent mashed potatoes in your salad. Then remove potatoes and let cool. Be sure to save the hot water for blanching your asparagus and green beans.
Next, chop off the bottoms of the asparagus. Blanch the asparagus and green beans and then place with potatoes to let cool. Once cooled, cut green beans and asparagus in threes.
Toss your veggies into the honey mustard dressing and serve!