It’s summer! Every sunny day feels like a cause for celebration. If you’re looking to feed a crowd, look no further than Julia’s Summer Potato Salad. It’s the perfect side dish to accompany all sorts of meals.
Julia’s Summer Potato Salad
- 4 – 5 lbs potatoes, perhaps Yukon Gold
- 1 big bunch asparagus
- 16 oz artichoke hearts, strained ( 1/2 very large jar)
- 1/2 daikon, peeled and diced
- 1/2 large sweet onion, diced
- 1 c chopped dill
- 1 1/2 coloured peppers, diced
- 3/4 c pumpkin seeds
Potatoes can be peeled or not. Peeled, they soak in the dressing better; with peel, they’re healthier. Cut them bite-size, then cook them in a large pot, in well salted water, just until tender. Test for tenderness by poking them with a sharp knife. After cooking, cut any potato pieces that appear too large in half. Strain potatoes well so that they’re dry.
Preheat oven to 420F. Season asparagus with olive oil, kosher salt and pepper. Roast 12 minutes, until they’re tender. Cut asparagus into 1 1/2 inch-long spears. Turn off oven and remove asparagus. Place pumpkin seeds on a baking tray, and roast them for 10 minutes in the oven while it’s still hot.
Combine ingredients in a large bowl. Toss gently with dressing below. Serve warm or refrigerate until ready to serve. Stir gently prior to serving. Serves 12 – 16. Julia’s Summer Potato Salad keeps for several days, so no worries if you have some left over.
Potato Salad Dressing
- 1/4 c mayonnaise
- 1/4 c seasoned rice vinegar
- 3 T Dijon mustard
- 2 T olive oil
- kosher salt
- freshly ground black pepper
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