Ingredients
500g salad potatoes (I like Vivaldi)
2 tbsps extra virgin olive oil
2 tbsps sherry vinegar
Pinch of salt
Pinch of white pepper
Pinch of sugar
1 garlic clove, crushed or finely chopped
4 spring onions, finely sliced
1 bunch of asparagus, woody ends broken off
200g frozen petit pois
10g chives, chopped
10g mint, finely cut
50g flaked almonds (optional)

Method
Fill a saucepan with water and put in a teaspoon of salt and the potatoes and bring to the boil.  Cook until tender (this will entirely depend on the size of your potatoes and could take anywhere from 12-20 minutes, just pierce with a knife to see if the knife easily goes in, if you feel any resistance cook for another few minutes before trying again).

While the potatoes are cooking, mix your oil and vinegar together along with the salt pepper and sugar.

Meanwhile in a separate pan, fill with water and bring to the boil. Once boiling add your asparagus and cook for 3 minutes.  After 3 minutes add your peas and continue to cook for another 2-3 minutes until both the peas and asparagus are ready.

Drain your potatoes and into the empty saucepan put your garlic and your onions.  When the asparagus is ready add this.

Cut the potatoes into half (cut the larger ones into quarters) and put back into the pan with the vegetables and add the dressing and carefully mix.

Stir through the herbs and nuts (if using) and check the seasoning.

- Original recipe here