Minted New Potato and Asparagus Salad

Serves: 20

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Total Time: 37

Prep Time: 20

Cook Time: 17

• 1.4 kilogram(s) (3lb) new potatoes, scrubbed and halved
• 450 gram(s) (1lb) asparagus, trimmed and cut into 10cm (4in) lengths
• 75 gram(s) cornichons, drained from vinegar and sliced
• 3 tablespoon(s) freshly chopped mint
• 150 ml extra virgin olive oil
• 5 tablespoon(s) white wine vinegar
• 3 tablespoon(s) Dijon mustard
• 1 pinch(es) golden caster sugar

Method

1. Put the potatoes in a large pan of slightly salted water, cover and bring to the boil. Simmer, partially covered, for 15-20min or until tender. Drain and cool.
2. Bring a large pan of salted water to the boil. Add asparagus and cover to bring to the boil quickly. Remove lid and simmer for 2min. Drain and cool quickly under cold running water to help to keep the colour.
3. Put the potatoes, asparagus, cornichons and mint in a large glass bowl. Season well and gently mix together.
4. To make dressing, put oil, vinegar, mus- tard and sugar in a screw-top jar; season. Seal and shake well. Pour over potatoes; stir. Chill for up to 4hr until needed.

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