1 - Boil potatoes in lightly salted water for 10 to 12 minutes.

2 - 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.

3 - Let potatoes stand and cool.

4 - Break off and discard the stringy ends of the asparagus spears, then chop into small pieces.

5 - You can pour boiling water over the chopped asparagus and let it soak for 2 minutes if you prefer a less raw taste.

6 - Finely chop chives, red onion and radish.

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

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

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

10 - Tip When in season, you can add fresh peas to this potato salad.