This could be the lightest, freshest tasting potato salad of the summer.
Little thin potato pancakes are done on a flat griddle and served with butter, sugar and cinnamon. You roll them up like a cigar and eat them warm.
Place the potatoes in a large pot and add enough salted water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Be sure they are cooked! Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well. Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl.
You could cook the asparagus a day ahead, and make the salad hours before serving.