1kg small red potatoes, washed 2 bunches asparagus 6 large eggs, hard boiled and quartered 3 spring onions, chopped 1 cup green peas 100g baby spinach ½ cup Praise Whole Egg Mayonnaise 1 tsp Red Wine Vinegar 1 tsp whole grain mustard
Place potatoes in a large saucepan. Cover with cold water and bring to the boil. Boil for 12 minutes or until tender (test with a skewer). Drain, cool and cut in half.
Blanche asparagus in boiling water for 1 minute. Drain, cool and chop into thirds.
In a large bowl, combine the mayonnaise, red wine vinegar and mustard and season to taste. Stir through potatoes, asparagus, spring onions, peas and baby spinach. Lastly add eggs and toss gently.