1
Boil potatoes in lightly salted water for 10 to 12 minutes. Drain water when a potato speared with a fork and lifted out of the water easily glides off the fork and falls back into the pot. Let potatoes stand and cool.
2
Break off and discard the stringy ends of the asparagus spears, then chop into small pieces. You can pour boiling water over the chopped asparagus and let it soak for 2 minutes if you prefer a less raw taste.
3
Finely chop chives, red onion and radish.
4
Stir the dressing ingredients together and season with salt and pepper.
5
Reserve some of the chives for garnish and combine the rest of the vegetables with the dressing.
6
Season with salt and pepper, garnish with chives and serve as a side dish.
7
Tip
8
When in season, you can add fresh peas to this potato salad