This salad serves 6. It takes about 1 hour to prepare.

Ingredients

• 8 large potatoes
• 6 hardboiled eggs, peeled & chopped
• half a red onion, chopped finely
• 1 chopped zucchini
• 3 tblsp good-quality mayonnaise
• a large handful of chopped parsley
• 1 bunch asparagus, chopped
• 1 bunch of bok choi, chopped
• olive oil for frying
• salt to taste
• slurp of ketjap manis
• chilli to taste

How it's done

1. Cook the potatoes: Boil or steam the potatoes in their skins. Check them with a skewer. Try not to overcook them.
2. Prepare the rest of the salad: Place chopped onion, eggs, parsley and zucchini (though reserve a little to garnish the plates) into a large bowl, with the mayonnaise, some sea salt and chilli flakes to taste.
3. Fry the greens: Heat olive oil in a large frying pan with a little salt. Add chopped asparagus. After a minute or so, add chopped bok choi. Stir until the bok choi is wilted and the asparagus is bright green. Add a slurp of ketjap manis, and turn off the heat. Pour the cooked greens in with the egg/mayonnaise/bits&pieces mix.
4. Peel & chop the potatoes: Spike a potato on a fork then use a paring knife to remove the skin. Chop the potatoes into small pieces and put them into the large bowl with everything else.
5. Serve it: Gently toss the salad to combine the hot/cold elements. Get out some plate with stories to tell and on them sprinkle chopped zucchini (or even a lattice of snow pea sprouts or watercress). Spoon a mound of warm potato salad onto each plate and serve with a chopped, vine-ripened tomato on the side.
6. Feed the worms: Reduce, reuse, recycle - reserve the potato skins for your worm farm – worms love them.