Salmon and Potato Salad

Cook the potatoes in a saucepan of salted boiling water until potatoes are tender.

Using a slotted spoon, remove the potatoes from the boiling water (leave the water on the boil) and set aside to cool. Add the asparagus and peas to the boiling water and cook for 2 minutes. Drain, run under cold water and drain again.

Cook the eggs in boiling water for 8 minutes, drain, run under cold water and peel. Cut into quarters.

Mix the chives, red onion, capers, wholegrain mustard, vinegar, olive oil and garlic together in a large bowl.

Add the potatoes, peas and asparagus and season well. Add the chunks of smoked salmon and gently fold through, being careful not to break the pieces up as you mix. Transfer to a serving bowl and top with eggs and fresh dill. Serves 4–6 as a side.