For the salad, boil the potatoes until tender and set aside. To save time I boiled the eggs along with the potatoes! Steam the beans and asparagus until tender crisp. Plunge immediately in cold water to stop them from over cooking. Set aside. Serve veggies at room temperature.

For the dressing, in a medium bowl add all the ingredients except the oil. Whisk together, then slowly drizzle in the oil until emulsified and thick (you may not use all the oil, you can stop once you get the thickness you desire). Taste the dressing, and adjust as needed.

To serve, plate all the veggies, sliced eggs, and pickled condiments on a large plate, arranging it nicely and in a manner that will be easy for people to pick out what they like. Place some tongs next to the plate, and place the dressing in a gravy boat – or something else like that which is easy to pour.