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. Sautee 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.