Classic Potato Salad

Instructions

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.