Potato Salad

What you’ll need

• 750g new potatoes
• 1 garlic clove sliced
• 125g asparagus
• Rapeseed oil
• 1 lemon, zest and juice
• 100g peas
• 100g frozen baby broad beans
• 2 tsp dried tarragon
• 6 quails eggs soft boiled
• Dressing:
  • 3 sprigs fresh mint
  • handful fresh chives
  • handful parsley
  • lemon juice ½
  • drizzle rapeseed oil
  • 1 tbsp water

Method

1. Cut the potatoes in half and boil them until they are just cooked. Drain and leave to cool

2. Drizzle a good glug of rapeseed oil into a saucepan, add in salt and pepper to taste, lemon zest and juice and garlic, add in the asparagus and cook on a high heat for 4 minutes. Remove the asparagus and tip in the peas and broad beans and cook for another 5 minutes until they are just cooked. Toss everything with the potatoes in a big bowl. Boil the quails eggs for 4 minutes, peel and halve, then pop on top of the salad.

3. For the dressing, blitz all the ingredients and spoon over your salad.