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Half-fill a saucepan with very generously salted water: it should taste like seawater. This will ensure that the potatoes are seasoned all the way through rather than just on the outside. Add the potatoes to the pan, bring the water to the boil and cook the potatoes for 12–15 minutes until they can be easily pierced with a fork. Be careful they don’t overcook and go fluffy. Drain the potatoes and set aside.
Bring the pan of water back to the boil, add the asparagus and cook for 2–3 minutes until tender but with some bite, then drain and run under cold water to stop them cooking any further.
Bring another small saucepan of water to the boil and add the eggs, using a ladle or a large spoon. Cook for 7 minutes, then carefully remove the eggs and put them into a bowl of cold water. When they are cool enough to handle, peel and halve them and set aside.
Whisk together the mustard and lemon juice in a small bowl, then stir in the mayonnaise and finally whisk in the oil. Season with salt and a generous amount of pepper.
Combine everything in a large bowl along with the herbs and gently toss the dressing through the salad.