Warm Potato Salad with Blueberry Lavender Dressing

Let’s make it.

1. Halve the baby potatoes. Parboil in salted water for 20–30 minutes, until just tender but still holding their shape. Drain and let the surface steam dry.
2. Toss with olive oil, salt, pepper, and freshly grated nutmeg. Roast at 392°F (200°C) for about 30 minutes, until golden and crisp.
3. Cut the asparagus into large pieces. Sauté briefly in a little olive oil until crisp-tender.
4. Whisk the 150 g blueberry-lavender spread with 2–3 tablespoons olive oil, salt, and pepper until smooth.
5. Combine the warm potatoes, asparagus, capers, and almonds.
6. Drizzle over the dressing and fold gently to coat without breaking up the potatoes.
7. Add chopped dill and thyme, transfer to a serving dish, and finish with grated Parmesan.