• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Asparagus and New Potato Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 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)

 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

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