I N S T R U C T I O N S

start by cooking your unpeeled potatoes until fork tender while preparing your asparagus by breaking off any tough, white bottoms and also cooking the remaining part of your asparagus until tender - set both aside to cool 

meanwhile, peel your apple and onion, chop both in into small cubes (around 0,5cm or even smaller) and transfer to a bowl

mix your vegan crème fraîche, pickle juice, mustard, lemon and chopped dill with the apple and onion cubes, add salt, pepper and sugar to taste 

cut your potatoes in half and your asparagus into 2cm pieces, transfer into a big salad bowl and mix with your dressing

let your salad rest in the fridge for at least 2 hours, mix again and try - add more seasoning if needed and serve.