Asparagus and new potato salad
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Asparagus and new potato salad
  Asparagus    Potato    Salad  
Last updated 6/12/2012 1:05:14 AM. Recipe ID 30096. Report a problem with this recipe.
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      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,




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Recipe ID 30096 (Apr 03, 2005)

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