Ingredients

• 1 kg new potatoes
• 300 g bacon (roasted)
• 1 bunch green asparagus
• 1 bunch radishes
• 1/2 young small onion
• dill

and

• 4-5 tablespoons extra virgin olive oil
• sea salt and freshly ground pepper
• 1 teaspoon lemon juice

Preparation

1. Scrub potatoes, place in a pot, cover with water, salt and cook until soft, for about 25 minutes.
2. Cut bacon into the thinnest slices, place on a large skillet and fry over low heat for about 7-10 minutes, stirring occasionally, until it melts and browns. Transfer to paper towels.
3. Wash asparagus, snap off the hard and woody ends (they will break at the right spot naturally). Discard the ends. Cut the green stems into pieces, leave the tips whole (if thick, you can cut lengthwise in half). Add asparagus to the potatoes in the last 2 minutes of cooking. Finally, drain and evaporate. Cut larger potatoes into smaller pieces.
4. Place cut potatoes and asparagus in a large salad bowl. Add fried and chopped bacon if needed, then sliced radishes, onion and finally chopped dill (about 3 tablespoons). Drizzle with olive oil, season with salt and plenty of freshly ground pepper and sprinkle with lemon juice. Mix gently.