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Vegetables, Eggs Salad 6 Servings

INGREDIENTS

1 c Vegetable oil (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)

INSTRUCTIONS

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 Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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