1Tbspwhite wine vinegaror any vinegar of your choice
1tspmayonnaiseoptional
freshly ground black pepper
Instructions
Mix the salad dressing and set aside while you get the vegetables cooking.
Half fill a medium saucepan with water and 1 tsp salt and bring to boil.
Clean and halve the potatoes and add to the boiling water.
Bring back to boil and cook for about 8-10 minutes until the potatoes are just cooked. A knife should glide through easily.
Drain the potatoes and leave them to air dry for a couple of minutes.
Heat 1 tsp of olive oil in a large frying pan on medium-high heat.
Sauté the potatoes for 5 minutes, tossing them and allowing them to brown and char as much as possible. This step can also be done in the oven, under a grill or on a barbecue.
While the potatoes are browning, bring another saucepan of water to boil, with a pinch of salt.
Add the asparagus and cook for 2 minutes.
Drain and rinse in cold water for a few seconds to stop them from cooking further. Drain and leave to dry.
Place the potatoes and asparagus in a salad bowl and drizzle the dressing all over. Toss very, very gently to mix, being careful not to break the potatoes.
Scatter the spring onions all over and serve immediately.