Recipe(tried): Seppo's Red Potato Salad with Asparagus and Artichoke Hearts

MJ - This salad is a personal favorite of mine. It is WONDERFUL. I think it would be a knock-out at your business luncheon.
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Red Potato Salad with Asparagus and Artichoke Hearts

3 pounds red potatoes (15 or 16 small or 8 or 9 large [3"} potatoes)
1 pound fresh asparagus, 1 inch trimmed off the base and, if the stalks are thicker than a pencil, peeled.
4 1/2 tablespoons cider vinegar

1 tablespoon Dijon mustard
1 1/2 teaspoons honey
1/4 teaspoon sea salt, plus more to taste
6 tablespoons extra-virgin olive oil
1 (14-ounce) can whole artichoke hearts, drained, each heard cut vertically into eighths
3 ounces blue cheese (about cup) or more to taste, crumbled (optional)
2 tablespoons chopped fresh dill
Freshly milled black pepper
Fresh arugula or spinach (optional)

Place the potatoes in a large pot with enough water to cover and bring to a boil. Reduce the heat to low, cover, and simmer until they can be pierced with a fork, 15 to 12 minutes for small potatoes or 25 to 30 minutes for larger ones. Drain and let cool for a few minutes. Cut the potatoes into bite-size pieces and place in a large bowl.

Steam the asparagus until tender but not soggy, just until a knife can pierce the thick part of the stalk, 8 to 12 minutes. Immediately remove from the steam and transfer to a cutting board to cool. Slice into 1-inch lengths and add to the potatoes.

Whisk together the vinegar, mustard, honey, and salt in a small bowl. Drizzle in the olive oil, whisking until well blended and creams. Add the artichoke and dressing to the potatoes and toss lightly.

Add the blue cheese (if using), dill, and pepper to taste. Toss lightly, taste and adjust seasoning with more salt, pepper, and/or blue cheese to taste.

Refrigerate until serving time. Serve on a bed of arugula or spinach, if desired.

VARIATION ~~ No-Frills, Red Potato Salad.
Omit the asparagus, artichoke hearts and blue cheese. The dill can be omitted, too, though I prefer to use it. Add 1/4 medium red onion, diced, and one large celery rib, diced.

Source: 3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000