1. Heat a large skillet on medium heat add olive oil oil.
2. Once oil is hot, add prepped, asparagus, and sugar, snap peas. Sear on both sides for two minutes covered.
3. Take out of the pan and set aside in a bowl.
4. In the same skillet, add more olive oil. Make sure your pan is hot, but not too hot to burn your olive oil. Add diced cooked baby potatoes. Sear on both sides until brown and fork tender if using already cooked potatoes, it’ll just take two minutes aside if you’re using fresh diced baby potatoes it’ll take you about five minutes aside.
5. What’s all the vegetables are done add them to a bowl
6. Make salad dressing.
7. Dice your red onion, your green onion, and your cubed feta cheese.
8. Mince fresh dill
9. Drizzle some of the salad dressing over the vegetables and then add in your feta, your capers, your dill your onions, and toss everything seasoned with salt and pepper to taste and adjust your seasonings.
10. This can be made a day ahead without putting your dressing on until the day of.
11. Perfect for a side salad for brunch or a dinner.

Creamy Dill White Balsamic Dressing

1. Whisk all ingredients in a jar to combine.
2. Serve over this beautiful veggie spring salad.