Ingredients
- 1 c. Vegetable oil
- 1/4 x -(up to)
- 1/2 c. Wine vinegar
- 1/2 c. Chopped red onion
- 1 Tbsp. Dry dill weed
- 1 Tbsp. Dijon mustard Salt to taste Pepper to taste
- 2 lb Small red potatoes, unpeeled, cooked till just tender, cooled and sliced
- 2 lb Fresh -or possibly-
- 3 box (8-ounce) asparagus spears, cooked crisp tender Hard-boiled Large eggs, quartered (optional) Fresh dill for garnish (optional)
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Asparagus And New Potato Salad
Servings: 6
Directions
- Combine oil, vinegar, onion, dill, mustard, salt and pepper in bowl or possibly jar and mix well. Toss gently with potatoes in a large bowl. Cover and chill overnight. To serve, arrange asparagus on a large platter in spoke pattern. Remove potatoes from dressing with a slotted spoon and mound in center of asparagus. Pour remaining dressing over asparagus and serve with quartered Large eggs and a garnish of fresh dill, if you like.
- Yield: 6servings.
- MARINATE OVERNIGHT
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