Serves 6

Start with this salad at least 2 hours before you want to eat, as the flavours will need to infuse.

Wash the potatoes and put in a large saucepan. Fill with cold water, add a tablespoon of salt and cover with a lid. Put on a high heat and bring to the boil. Cook for approximately 25 minutes until the potatoes are cooked through.

Meanwhile, peel the asparagus and trim off the ends. Cut into bitesized pieces, and set the asparagus tops aside.

Cook the asparagus stalks in a saucepan with boiling salted water and a pinch of sugar. Cook for 5 minutes, then add the asparagus spears and cook for another 5 minutes.

Finely chop the shallot and put into a small bowl. Mix with the white wine vinegar, gherkin brine and mustard. Set aside to marinate.

Drain and leave the potatoes to steam for a couple of minutes. Then peel the potatoes while still hot, and cut into slices.

Add the warm potato slices to the bowl with the asparagus, then pour over the hot stock and vegetable oil. Add the shallots in their liquid, the gherkins and capers and season with sugar, salt and pepper.

Add the chopped herbs, reserving some to sprinkle on just before serving, then toss to combine.

Cover with cling film and refrigerate at least 1 hour before serving, for the flavours to infuse and the liquid to thicken.

This salad is best served at room temperature.