Let potatoes cool off for a few minutes after coming out of the oven. I cut them in half to speed this up. In the meantime, measure out your
olive oil, balsamic vinegar and mayonnaise. Start with 1/2 cup, and you can up it to 3/4 cup mayo if you feel like the potatoes are a bit dry still. Chop up green onions and add them to the bowl, along with your sauteed asparagus, greens, and chopped bacon.