Method

• Cook the potatoes until just tender in plenty of salted boiling water.
• Blanch the asparagus in well salted boiling water then refresh.
• Cut the cooked and cooled potatoes into bite size pieces.
• Mix the warm potatoes carefully in enough herbed mayonnaise to coat.
• Assemble the potatoes onto a serving plate.
• Scatter over the blanched asparagus and finely sliced red onion.
• Drizzle extra herbed mayonnaise over (see recipe below).
• Salad can be served warm or cold.

Herbed Mayonnaise

• Into a food processor, place the yolks, mustard, worcestershire sauce, and vinegar. Whiz until frothy.
• Slowly drizzle in the oils. Add in the herbs and whiz again.
• Season with salt and pepper.