Spring Potato Salad with Asparagus and Fennel

_INGREDIENTS:

• 500g starchy potatoes (about 5-6 medium-sized) - we’ve used Agria
• Olive oil
• Salt and pepper
• 1 bunch asparagus
• ½ fennel bulb (Approx 150g)

DRESSING:

• 1 Tbsp wholegrain mustard
• 60g mayonnaise
• Juice of ½ large lemon

_{INSTRUCTIONS:}

1. Preheat the oven to 200°C.
2. Boil the potatoes until fork-tender, about 12 minutes (cooking time will vary based on size of potatoes). Drain and dry.
3. Place the potatoes on a lined baking tray. Use the bottom of a mug or heavy pan to crush them slightly. Brush with olive oil, season with salt and pepper, and roast until golden and crispy.(Or you can use the air fryer: Cook at 200°C for 20-25 minutes)
4. While the potatoes cook, prepare the asparagus by trimming the woody ends and slicing thinly on the diagonal. Thinly slice the fennel.
5. Make the dressing by mixing the mayonnaise, lemon juice, and wholegrain mustard in a small bowl.
6. To assemble the salad, toss the sliced asparagus and fennel in the dressing, coating evenly.
7. Once the potatoes are done, gently mix them into the salad.
8. Season with salt and pepper to taste, and serve. Best served warm.