1 ¾ pounds potatoes
½ pound asparagus
⅓ pound radishes
2 – 3 scallions, about 1 ½ ounces
2 – 3 tomatoes, about 5 ounces
1 tablespoon fresh dill
3 ounces butter
2 tablespoons extra-virgin olive oil
1 ½ tablespoon white vinegar
1 tablespoon honey
1 – 2 garlic cloves, pressed
Peel potatoes, cut if they are large and boil.
Finely chop asparagus and radishes. Finely slice scallions and cut tomatoes in chunks. Place it all in a large bowl. Season with salt and pepper.
Mince dill and sprinkle over the vegetables.
Press garlic cloves.
In a small pot, melt the butter, add garlic and the remaining ingredients. Pour over the salad and blend carefully.