Asparagus and Potato Salad Recipe

How to make it

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• Rinse the potatoes and place them in a large pot, covered with lightly salted cold water.
• Bring to a boil and boil until cooked through. Poke a test potato with the tip of knife to check for doneness. The potatoes are done when the knife point slides all the way to the center easily.
• With a wire strainer or slotted spoon, remove the potatoes to a plate or bowl. Leave the cooking water in the pot.
• Bring the cooking water back to a boil. Rinse the asparagus and trim off the woody ends. Chop the asparagus into 1 inch pieces. Keep the tips separate. Make up a large bowl of ice water.
• Place the asparagus (except the tips) into the boiling water. Cook for 1 minute and then add the tips. Cook for another minute and check to see that the asparagus is mostly tender but retains a little crunch. Remove the asparagus pieces from the boiling water and immediately plunge them into the ice water.
• In a large bowl mix together the olive oil, chives, lemon juice, cayenne, and a little salt and pepper.
• The potatoes should be still quite warm but cool enough to handle now. Quarter the potatoes and add them to the dressing.
• Stir gently to coat the potatoes. Add the asparagus and gently toss again. Check for seasoning and add more lemon juice, salt and pepper if needed.
• Serve warm or at room temperature.