| Asparagus & New Potato Salad
1 cup of vegetable oil
1/4 - 1/2 cup of Wine vinegar
1/2 cup of minced red onion
1 tablespoon of dry dill weed
1 tablespoon of Dijon mustard
Salt to taste
Pepper to taste
2 pounds of small red potatoes
2 pounds of fresh three 8 ounce boxes of asparagus
Hard-boiled eggs, quartered
Fresh dill for garnish |
|
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: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
|
