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