This is not your average potato salad - with added asparagus, soft boiled eggs and a creamy, zesty buttermilk, parsley and dill dressing, it's extra hearty and delicious and sure to impress. It can be enjoyed on its own or as a part of a springtime spread.
Put the potatoes in a large pan and cover with cold, salted water. Bring to the boil over medium-high heat, then turn the heat down and simmer for 20 minutes, or until tender. Drain and set aside to cool. Halve the potatoes.
Meanwhile, bring a separate pan of water to the boil. Add the eggs and simmer for 6 minutes. Remove from the heat and run the eggs under cold water. When cool, remove the shells, halve, then set aside. In a large serving bowl, combine the potatoes, olives, vinegar, extra-virgin olive oil, shallots, lemon zest and juice, and some seasoning. Toss to coat. Set aside for 20 minutes to allow the favours to develop.
Meanwhile, preheat a griddle pan over a high heat. Drizzle the asparagus with the oil and season well. Cook for 2 minutes, turning, until charred. Remove from the heat and leave to cool a little, then cut at an angle into 2.5cm (1in) lengths.
Add the asparagus to the potatoes, along with most of the herbs (reserving a spoonful to garnish) and the buttermilk; gently toss to combine. Season to taste. Serve at room temperature, topped with the eggs and the remaining herbs.