Title: Asparagus and New Potato Salad
Categories: Salad
Yield: 6 Servings

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.