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, .