More Dallying with Dill
In my story 5/19 on dill, I mentioned that it’s nice in potato salad.
Well, here’s a recipe to prove it.
This just won a contest sponsored by the Wisconsin Potato and Vegetable Growers Association. Other winning recipes are available on http://www.WinWithWisconsinPotatoes.com.
Potato Salad — Summer Style
Recipe by Diana Chaginian of Watertown, Massachusetts, the winner of Win With Wisconsin Potatoes recipe contest.
4 medium Wisconsin potatoes
(cleaned, unpeeled)
10 to 12 asparagus spears (discard tough ends; chop spears into 2-inch pieces)
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, or more if desired
1 teaspoon black pepper, or 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
1. 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.
2. Heat olive oil in a frying pan over medium-high heat; add asparagus and tomatoes. Saute for about 1 to 2 minutes, stirring frequently. Once tomato skin bursts, take asparagus and tomatoes off the heat and add to mixing bowl.
3. For the salad dressing: Blend all the dressing ingredients together for 1 to 2 minutes until well combined.
4. Pour dressing over salad and carefully mix everything with a spoon.
(Photo courtesy of Wisconsin Potato and Vegetable Growers Association)
