Step 1

Place the potatoes in a large pot of salted water. Bring to the boil and cook for 15-20 mins, until potatoes have softened and there’s no resistance when pierced with a knife.

Step 2

Remove the potatoes from the water and peel the skin immediately. Place potatoes in the fridge to cool.

Step 3

Add the asparagus to the boiling water and boil for a couple of minutes until tender then drain.

Step 4

Whilst potatoes are cooling, make the dressing by adding all dressing ingredients to a blender and blend until smooth and creamy.

Step 5

Adjust salt/ lemon juice/ olive oil to your preference.

Step 6

Spread half of this dressing across the base of a large bowl.

Step 7

Once potatoes are cooled, roughly chop into bite sized pieces.

Step 8

Add to the bowl, with cooked asparagus, snow peas, parsley, spring onion, and chives. Stir to coat with the dressing.

Step 9

Top with the radish, boiled eggs and remaining dressing. Serve immediately or store in the fridge.