1 pound baby yukon gold potatoes
3 tablespoons chopped fresh parsley
1 pound green beans
1 pound asparagus spears, woody stems removed
1 bunch of radishes, chopped or sliced
½ cup nicoise, castelvetrano or Kalamata olives
¼ cup capers
3 tablespoons chopped fresh dill
2 to 4 soft-boiled or hard-boiled eggs
salt and pepper, for seasoning the salad
3 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon dijon mustard
2 garlic cloves finely minced or pressed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil
Place the potatoes in a pot of cold water and bring them to a boil. Boil for 10 to 15 minutes, just until the potatoes are fork tender. Drain the potatoes and place them in a large bowl. Drizzle with olive oil, sprinkle with a pinch of salt and pepper and cover with the fresh parsley.
While the potatoes are boiling, bring a pot of salted water to a boil. Add the green beans and the asparagus and cook for 3 minutes. Remove the vegetables and immediately place them in an ice bath to stop the cooking.
To assemble the salad, place the green beans and asparagus on the plate first. Drizzle with a bit of the dressing and sprinkle with salt and pepper. Toss well. Top with the potatoes and radishes, then add on the capers and olives. Drizzle with more dressing and sprinkle on the chopped dill. You can add another sprinkle of salt and pepper if you wish. Top the entire salad with the eggs. If you'd like to prepare this ahead of time, I suggest using hard-boiled eggs!
In a bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so.