Classic Potato Salad

1. 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.

   10–12 minutes
2. 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.

   2 minutes
3. 3

   Finely chop chives, red onion and radish.

4. 4

   Stir the dressing ingredients together and season with salt and pepper.

5. 5

   Reserve some of the chives for garnish and combine the rest of the vegetables with the dressing.

6. 6

   Season with salt and pepper, garnish with chives and serve as a side dish.

7. 7

   Tip

8. 8

   When in season, you can add fresh peas to this potato salad

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