Potato salad with lamb ham and spring vegetables

Halve the potatoes and cut large ones into quarters.

Cook the potatoes for 12 minutes. Drain and let evaporate for 5 minutes.

In the meantime, bring a layer of water to a boil in another pan and cook the peas 8 min. Add the asparagus tips for the last 3 min. Drain in a colander and rinse with cold water.

Grate the yellow skin of the lemon and squeeze out the fruit.

Beat a dressing of the lemon zest, the juice, the oil, mustard and honey. If necessary, season with salt.

Pour the dressing over the still warm potatoes and scoop. Add the vegetables.

Cut the spring onion into rings and the fresh mint and lamb ham into strips. Scoop through the salad. Season with pepper and salt.

Bon appétit! .