Place potatoes and 1 teaspoon salt in large pot. Cover amply with cold water, bring to a boil and simmer until potatoes are tender.
While potatoes cook, prepare asparagus; snap off bottoms and peel lower half. Steam for about 2 minutes until crisp tender. Plunge into ice-cold water to stop cooking and set color. Drain and cut into 2" pieces on a diagonal.
While warm, slice potatoes and immediately dress with the vinegars, salt and pepper. When cool add asparagus, mayonnaise, garlic, parsley, chives and black olives. Mix well and adjust seasoning to taste.