handful of cherry tomatoes (with olive oil, salt and pepper)
Instructions
PREP
Chop potatoes and dill.
Coarsely dice dill pickles and OPTIONAL artichoke hearts.
Dice red onion or chives.
OPTIONAL: snap the dry ends off asparagus or tear a handful of salad greens.
COOK
Boil potatoes with a dash of salt to desired softness- not too soft or they’ll fall apart later! Drain, toss in marinade and let sit for an hour or so, tossing occasionally.
OPTIONAL: bring eggs to a boil in a small pot of water. Turn off the heat, cover with a lid, and let sit for 6 minutes. Rinse under cold water, peel and slice.
OPTIONAL: fry bacon in a pan on medium heat.
OPTIONAL: grill asparagus in a grill pan on medium-high heat until hot but still crunchy.
OPTIONAL: roast cherry tomatoes on a baking sheet with a splash of olive oil and dashes of salt and pepper at 350˚ for 20 minutes.
SERVE
Combine cold elements in a salad bowl and toss in the remaining marinade.
Serve with chopped dill and OPTIONAL asparagus, boiled eggs, chopped bacon or cherry tomatoes.