Dilled Potato Salad with Asparagus

Originally I was going to make Dilled Chicken Fricasse with New Potatoes and Asparagus for dinner, but -s decided he really wanted to smoke chicken legs. I really needed to use up the asparagus and potatoes, and since the dill in our garden is exploding, we needed to use some of that too. So I created this delicious potato salad. It’s served room temperature, and it doesn’t have mayo, which makes it a good dish to bring for a picnic or potluck where the dish is going sit out for a while.

It wasn’t until we were eating dinner that I realized the flavor components of the potato salad are very similar to the dilled chicken fricasse recipe…no wonder I loved it!

Ingredients:

• 2 garlic cloves, minced
• 1 shallot, minced
• zest and juice of 1 lemon
• 1/4 tsp. salt (plus more for the potatoes and asparagus)
• 1/4 c. chopped fresh dill
• 3 TBSP olive oil
• 1 1/2 lbs. new potatoes
• 1 lb. asparagus

Directions:

1. Combine the garlic through the olive oil in a small bowl and set aside.
2. Cook the asparagus (either in boiling water or in the microwave), until for tender. Depending on the size of the potato, either halve or quarter them and season with salt.
3. Steam the asparagus, until fork tender. Cut the asparagus into 2 inch pieces and season with salt.
4. Combine the potatoes and asparagus in a bowl and pour dressing over. Toss to combine and serve room temperature.

Dilled Potato Salad with Asparagus: