Potato salads always remind me of summer as it was always included in an amazing BBQ spread. I’ve put a spin on a classic salad with my new potato salad with asparagus and peas. The tangy dressing goes so nicely with the potato and asparagus and I’m obsessed with sundried tomatoes at the moment.
Boil the potatoes in a pot of simmering water for 20–25 minutes with a pinch of salt until tender. Drain them and slice in half.
Steam the asparagus for 4 minutes then slice in half. Blanch the peas for 30 seconds then mix with the potatoes, asparagus, herbs, lemon juice, sundried tomatoes and a big pinch of sea salt and pepper.
Mix the dressing together then pour over the dressing. Serve warm or cold.