Classic Potato Salad

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Boil potatoes in lightly salted water for 10 to 12 minutes. Tip into a colander and drain water when a potato speared with a fork and lifted out of the water easily glides off the fork and falls back into the pot. Let potatoes stand and cool.
2. 2Break off and discard the stringy ends of the asparagus spears, then chop the into small pieces. You can pour boiling water over the chopped asparagus and let it soak for 2 minutes if you prefer a less raw taste.
3. 3Finely cut up the chives, red onion and radish.
4. 4Stir the dressing ingredients together and season with salt and pepper.
5. 5Reserve some of the chives for garnish and combine the rest of the vegetables with the dressing.
6. 6Add salt and pepper to taste, finish with chives and serve as a side dish.
7. 7Tip.
8. 8When in season, you can add fresh peas to this potato salad.