Ingredients
- 4 medium Wisconsin potatoes (cleaned unpeeled)
- 10-12 inch Asparagus Spears cut tough ends; chop 2long
- 1/2 cup marinated artochoke hearts coarsly chopped
- 1 cup cherry tomatoes whole
- 1/4 cup fresh scallions chopped
- 1/4 cup fresh dill minced
- 1 tablespoon olive oil
- 1 teaspoon salt add more if desired
- 1 teaspoon black pepper add more if desired
- For salad dressing:
- 2 tablespoons fresh lemon juice
- 2 tablespoons dijon mustard
- 3/4 cup olive oil
- 2 teaspoons honey
- 1 teaspoon salt
- 1 teaspoon black pepper
Servings:
Units:
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop. Add potatoes, scallions, artichoke hearts, dill, salt, and black pepper into large mixing bowl.
- Heat olive oil in a frying pan over medium-high heat; add asparagus and tomatoes. Sautee for about 1-2 minutes, stirring frequently. Once tomato skin bursts, take asparagus and tomatoes off the heat and add into mixing bowl.
- For salad dressing: Blend all the dressing ingredients together for 1-2 minutes until well combined.
- Pour dressing over salad and carefully mix everything with a spoon.
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