Celebrate spring produce with this vibrant salad. You can add podded broad beans or sweet peas, too, when they come into season in late spring in the UK
Prep:30 mins
Serves 4
750g waxy potatoes, such as Jersey Royals, Charlotte, Anya or Pink Fir Apple2-3 tbsp olive or rapeseed oil250g asparagus, ends trimmed200g radishes, finely sliced1 tsp caster sugar1 lemon, juiced4 eggs1 tbsp capers
STEP 1Put the potatoes in a large pan, cover with water and season well with salt. Bring to a simmer and cook for 10-12 mins, until the potatoes are cooked – a sharp knife should slide easily into one of the larger ones. Drain and leave to steam-dry for a few minutes.STEP 2Heat the oven to 200C/180C fan/gas 6. Drizzle a baking tray with 1 tbsp of the oil and put in the oven to heat up for a few minutes. Tip the potatoes onto the hot tray. Slightly crush each one using a potato masher to increase their surface contact with the baking tray and create crispy bits. Drizzle with a little more of the oil and season well. Cook for 45 mins, turning halfway, until golden and crispy. Toss the asparagus in seasoning and the remaining oil, then add to the tray for the last 10 mins of cooking.STEP 3Meanwhile mix the ingredients for the dressing in a small bowl and set aside. In a separate bowl, mix the sliced radishes with the sugar, lemon juice and a pinch of salt, then set aside to lightly pickle for at least 15 mins. Cook the eggs in a pan of boiling water for 6 mins, then transfer to a bowl of cold water until you are ready to serve.STEP 4Tip the potatoes and asparagus onto a platter. Drizzle over the dressing and scatter the pickled radishes on top. Peel the eggs and cut each one in half, then arrange them on top of the potatoes and asparagus. Scatter over the capers and dill sprigs and season with a twist of cracked black pepper.
