Creamy potatoes meet springtime asparagus with a parmesan twist that'll perk up even a rainy day picnic!
Place baby red potatoes in large pot. Add water to cover. Boil until potatoes are tender but not mushy, about 20-30 minutes. Cut asparagus into 1" pieces and steam until crisp tender.
Cool potatoes completely. Peel potatoes (if desired) and dice.
Place cooled potatoes and asparagus in a large mixing bowl.
Add the red bell pepper, fresh parsley, and basil.
Whisk fresh lemon juice, olive oil, paprika, and balsamic vinegar in a small bowl. Pour over potato mixture and toss well. Season with Organic Valley Shredded Parmesan Cheese, salt and pepper to taste.