INGREDIENTS:

• 12 (about 600g) baby desiree potatoes
• 1 bunch asparagus, trimmed, cut into 5cm lengths
• 4 bacon rashers, coarsely chopped
• 1/2 cup (125g) whole-egg mayonnaise
• 1/4 cup (60g) sour cream
• 2 tablespoons lemon juice
• 3 teaspoons Dijon mustard
• 1 tablespoon coarsely chopped tarragon
• 1 whole barbecue chicken, or you can use chicken pieces that have been cooked on the BBQ
• 4 green onions, trimmed, thinly sliced

METHOD:

• Step 1: Place the potatoes in a medium saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until tender. Add the asparagus and cook for a further 1 minute or until bright green and tender crisp. Refresh under cold running water. Drain well.
• Step 2: Meanwhile, add the bacon to a medium frying pan over high heat. Cook, stirring occasionally, for 5 minutes or until golden brown. Remove from heat.
• Step 3: Combine the mayonnaise, sour cream, lemon juice, mustard and tarragon in a small bowl. Taste and season with salt and pepper and extra lemon juice if necessary.
• Step 4: Use the palm of your hand to gently smash the potatoes. Place in a large bowl with the asparagus, bacon, chicken and green onion. Drizzle with mayonnaise mixture. Cover with plastic wrap and keep salad chilled until ready to serve.

(Taste.com, 2014)