|Asparagus and Scallion Dill Potato Salad|
Easter is less than a week away and we leave for Oregon soon. As you can guess things around here have been crazy busy. If you are like me and still scrambling to get your Easter menu together this asparagus and scallion dill potato salad is for you. It’s one that showcases some of the brightest veggies of the season. In this recipe fresh asparagus and scallions are poached until bright green and crisp tender. A colorful band of fingerling potatoes are boiled and hard-boiled egg wedges are added. The ingredients are then mixed together with a vinaigrette of olive oil, mustard, lemon and dill. Fresh flavors and seasonal colors make wonderful spring sides.