Warm Potato, Asparagus And Chicken Salad - cooking recipe

Ingredients

1 3/4 lbs baby potatoes
1 bunch thin asparagus, cut diagonally into 1 1/2-inch lengths
1/2 cup mayonnaise
2 tbsp lemon juice
1/2 tbsp horseradish sauce
1/2 None rotisserie chicken, skin and bones discarded, meat thickly shredded
1 None red onion, cut into very thin wedges
1/4 cup chopped mint, plus additional small leaves, to serve

Preparation

Cover potatoes with cold water in a large saucepan. Bring to boil on high heat. Boil for 10 mins or until just tender, adding asparagus during last 2 mins of cooking. Drain. Lightly crush potatoes with a fork.
Mix mayonnaise, lemon juice and horseradish sauce in a small bowl. Season.
Toss potatoes, asparagus, chicken, onion, mint and mayonnaise mixture in a large bowl. Garnish with additional mint leaves.