Whisk 1/4 cup oil with the vinegar, gherkins, dill, parsley, chives, mustard, honey and half the salt and pepper. Set aside. Cook the potatoes in boiling salted water for 10 minutes or until fork tender. Drain well. Toss with the remaining oil, salt and pepper. Transfer to a disposable foil roasting pan. Preheat the grill to medium-high; lightly coat the grate with cooking oil. Place the roasting pan on the grill. Cook, stirring occasionally, for 10 minutes, or until lightly golden brown. Toss the asparagus with 2 tbsp of the vinaigrette. Grill, turning as needed, for 5 minutes or until tender-crisp. Grill the kielbasa for 1 to 2 minutes per side or until well-marked and heated through. Cut asparagus into bite-size pieces. Toss potatoes, asparagus and kielbasa with remaining vinaigrette. Serve warm or room temperature.
If you can’t find fingerlings, use baby new potatoes. Right before serving, toss in a few handfuls of baby spinach or 2 cups grape tomato halves.