Warm Jersey Royals with white miso

After I made this salad, leftover miso mayo made its way into sandwiches and salads for the rest of the week. Be sure to crush the potatoes a little and dress them in some of the dressing while they are still warm, so they soak up more flavour.

Serves 4 as a main, 6 as a side

1kg new potatoes
800g asparagus
200g radishes, washed and sliced
A few spring onions or a bunch of chives, finely chopped
4 tbsp mayonnaise, vegan or otherwise
2 tsp white miso
Juice of ½ lemon or lime

Scrub the potatoes and put them into a large saucepan, cover with boiling water, season generously with salt and boil for 10-20 minutes. Their cooking time will depend on their size.

Meanwhile, snap the very woody ends from the bottom of the asparagus (about one to two centimetres – these offcuts can be kept in the freezer or fridge for a veg stock). Cut the stems into 2cm pieces and leave the tips whole.

In a small bowl, mix the mayonnaise with the miso and citrus juice. Taste and adjust with more citrus or miso as needed.

Once the potatoes are tender to the tip of a knife, add the asparagus and cook for two minutes, then drain and allow to steam dry in a colander.

When they are cool enough to handle, put the potatoes into a serving bowl and crush them a little with the heel of your hand or a spoon. Add a tablespoon of the miso mayo and mix well. When the potatoes are almost cool, add the asparagus, radishes, spring onions or chives and the rest of the miso mayo. Toss to coat and serve.

Swaps: Any potatoes will work here; if they are bigger, cut them up before cooking. Green beans, peas and broad beans would all work in place of asparagus. Radishes add a nice pepperiness, but if you don’t have them just leave them out. White miso works – it is milder and sweeter – but if you only have a darker one, just add less.

IMAGE: John Dale for the Guardian