Wisconsin Potato and Vegetable Growers Association

Potato Salad – Summer Style

Potato Salad – Summer Style

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Course Salad
Servings 6
Calories 278 kcal


  • 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


  • 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.


Calories: 278kcalCarbohydrates: 4gProtein: 1gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gSodium: 837mgPotassium: 95mgFiber: 1gSugar: 3gVitamin A: 312IUVitamin C: 8mgCalcium: 15mgIron: 1mg
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