½ cup organic canola or other neutral oil
¼ cup organic red wine vinegar
¼ c organic minced green onion
2 T organic fresh dill weed, minced (do not use dried)
1 T organic Dijon mustard
Salt to taste
Organic Pepper to taste

2 pounds organic red potatoes, unpeeled, cooked until tender, cooled, and sliced/diced
1 lb fresh (or frozen) organic asparagus, lightly steamed and sliced into bite sized pieces
4 hard boiled organic eggs, diced (optional, omit for vegan option)
6 slices of organic bacon, crumbled (optional, omit for vegan and vegetarian options)

Combine oil, vinegar, onion, dill, mustard, salt and pepper in bowl or jar and mix well. Toss gently with potatoes and asparagus in a large bowl. Cover and refrigerate at least 6 hours or overnight.  Add eggs and bacon before serving if desired.

Tastes great warm, too!

Yield: 6+ servings.