Springtime potato salad

What’s so fabulous about potato salad is that it can make both a scrumptious side and a filling main. Potato salad tastes best with home-made mayonnaise. Feel free to vary the recipe, adding bacon, pickled cucumbers or asparagus depending on the season and your personal taste.

Serves 4

1 kg (2 lb 4 oz) small new potatoes

Salt

1 bunch radishes with greens attached

1 bunch chives

300 g (10½ oz) asparagus

2 tbsp olive oil

Freshly ground black pepper

¾ cup (50 g) alfalfa sprouts

For the dressing:

150 g (5½ oz) mayonnaise

100 g (3½ oz) Greek-style yoghurt

Thoroughly scrub the potatoes. Halve each, transfer to a large saucepan and boil in salted water until done, for about 35 minutes. Drain the potatoes and leave to cool completely.

For the dressing, whisk the mayonnaise and yoghurt together and set aside.

Rinse the radishes and chives and pat dry. Trim off the radish greens and root tips. Set aside the greens. Finely chop the chives and halve the radishes. Trim or peel any woody asparagus ends. Cut the asparagus into bite-sized pieces.

Heat some olive oil in a frying pan and briefly fry the radishes and asparagus. Gently toss the vegetables with the dressing, potatoes and chives. Season with salt and pepper and serve garnished with alfalfa sprouts and radish greens.