Asparagus and new potato salad

6 Servings

Ingredients

Quantity Ingredient
1 cup Vegetable oil (up to)
½ cup Wine vinegar
½ cup Minced red onion
1 tablespoon Dry dill weed
1 tablespoon Dijon mustard
Salt to taste
Pepper to taste
2 pounds Small red potatoes; unpeeled, cooked until just tender; cooled and sliced
2 pounds Fresh -or-
3 Boxes (8-oz) asparagus spears; cooked crisp tender
Hard-boiled eggs; quartered (optional)
Fresh dill for garnish (optional)

Directions

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 <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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