If you prefer not to use store
bought sweet
relish, you could always chop up dill
pickle and use that, or mix some of the chopped dill
pickle with a bit of stevia, and I bet that would be delicious too!
For the Potato Salad 2 pounds small white potatoes, diced Salt 3 - 4 tablespoons grated onion or minced onion and its juice 1 clove garlic, grated or pasted 2 tablespoons white wine vinegar 3 tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round tablespoons Dijon mustard 1 scant tablespoon extra-virgin olive oil (EVOO) 2 teaspoons Worcestershire sauce 2 round tablespoons
pickle relish 2 tablespoons small capers in brine, drained 3 store -
bought hard - boiled eggs 2 tablespoons chopped thyme Bibb lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed of tough ends Salt 1 lemon, half thinly sliced 2 tablespoons butter