A robust potato salad with steamed asparagus and a Dijon mustard, olive oil dressing.

2 lbs (1kg) potatoes—peeled and cut into bite-size cubes

10 asparagus spears—ends trimmed and cut into pieces

16 thinly sliced red onion half-rings

2 tablespoons finely chopped flat-leaf parsley

4 tablespoons extra virgin olive oil

1 tablespoon white wine vinegar

½ teaspoon Dijon mustard

½ clove garlic—minced (crushed)

1 teaspoon salt

¼ teaspoon freshly ground black pepper

pinch superfine (caster) sugar

STEAM or boil the potatoes until tender (around 8-10 minutes), adding the asparagus pieces for the last 5 minutes of cooking. PLACE the oil, vinegar, mustard, garlic, salt, pepper and sugar in a jar with a screw top lid and shake until well combined. PLACE the warm potato, asparagus, red onion and parsley in a serving bowl, drizzle the dressing over the salad and toss gently to combine well. Serve as a warm or cold salad.

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