Potato Salad – Summer Style Recipe - Eat Wisconsin Potatoes

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