SPRING POTATO SALAD

• 500g jersey royal potatoes, halved
• 250g asparagus, trimmed & halved
• handful of radishes, sliced
• 2 spring onions, thinly sliced
• 40g bag of watercress
• sea salt & black pepper

DRESSING:

• 15g fresh parsley
• 1 tbsp apple cider vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp wholegrain mustard

METHOD:

 Bring a large pan of salted water to the boil and add the Jersey royal new potatoes.

 Cook for 10 minutes, then add the asparagus to cook for a further 3-5 minutes, or until both just cooked through. Drain and set aside.

Meanwhile, you can make the dressing. Chop the parsley leaves as finely as you can. Save the stalks and roughly chop those for later.

Add the chopped parsley leaves into a bowl and add the apple cider vinegar, extra virgin olive oil and wholegrain mustard. Season well, then stir to combine.

Combine the still warm cooked potatoes, asparagus and dressing in a large bowl. Add the radish, spring onion, watercress, parsley stalks, a little salt and lots of pepper.

Give everything a mix, then serve in bowls or as a side dish.