Asparagus and New Potato Salad

Title:
Asparagus and New Potato Salad

Yield:
6 Servings

Categories:
Salad




Ingredients:





     1 c  Vegetable oil


   1/4    -(up to)


   1/2 c  Wine vinegar


   1/2 c  Minced red onion


     1 tb Dry dill weed


     1 tb Dijon mustard


          Salt to taste


          Pepper to taste


     2 lb Small red potatoes;


          -unpeeled, cooked until


          -just tender; cooled and


          -sliced


     2 lb Fresh -or-


     3    Boxes (8-oz) asparagus


          -spears; cooked crisp tender


          Hard-boiled eggs; quartered


          -(optional)


          Fresh dill for garnish


          -(optional)






 Combine oil, vinegar, onion, dill, mustard, salt and pepper in bowl or jar


 and mix well. Toss gently with potatoes in a large bowl. Cover and


 refrigerate 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 eggs and a garnish of fresh dill, if desired. Yield: 6


 servings.


 


 HELEN SLOAN (MRS. JOHN C.)


 


 MARINATE OVERNIGHT


 


 From ,
by the Little Rock (AR) Junior


 League.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.