Memorial Day weekend is almost here. This week, we'll offer recipes perfect for a holiday cookout. This one was a winner in a contest put on by the Wisconsin Potato and Vegetable Growers Association.
4 medium Wisconsin potatoes (cleaned, unpeeled)
10-12 asparagus spears (cut tough ends; chop 2 inch long)
1/2 cup marinated artichoke hearts (coarsely 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
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
3/4 cup olive oil
2 teaspoons honey
1 teaspoon salt
1 teaspoon black pepper
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. Saute 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.