Capsicum, potato and asparagus salad

New potatoes at their best with delicious new season asparagus.

Serves 4

600g boiling or new potatoes, washed, cooked, sliced into bite-sized chunks
1 bunch asparagus, sliced, blanched and drained
1 red capsicum, deseeded and sliced
½-1 cup chopped mixed herbs (basil, coriander or parsley)
freshly ground black pepper, to taste

Dressing:
2 Tbsp vegetable oil
2 Tbsp white vinegar
1 Tbsp sugar

Place potatoes, asparagus, capsicum and mixed herbs in a salad bowl.
Pour dressing over potato mixture.
Sprinkle generously with pepper and mix well.

To make dressing:
Blend oil, vinegar and sugar together.

Variation: Add chopped cooked bacon.

To blanch asparagus:

Place in rapidly boiling water for 2-3 minutes. Remove and cool in iced water or under cold running water. Drain well.

To boil potatoes:
Place potatoes in a saucepan and add sufficient cold water to just cover.
Place a lid on the saucepan and bring to the boil as quickly as possible, reduce heat and simmer gently.
Cook until tender (15-20 minutes) when tested with a skewer or tip of a knife.
Add extra boiling water if necessary. Drain and serve.

Note: Always simmer vegetables as vigorous boiling will cause some vegetables to break up.