Boil potatoes in salted water for 10 mins
until tender, adding the asparagus tips for
the final 2 mins of cooking. Drain and allow
to cool. Whisk together the salad dressing
ingredients. then season to taste.
In a large bowl, toss together the potatoes,
asparagus, salad leaves, herbs and radishes.
Add two-thirds of the dressing, thoroughly mix
through the salad, then spread the salad over
a large platter. Break the hot-smoked salmon
into large chunks, then scatter over the top
along with the spring onions. Finish by
pouring remaining dressing over the top.