| CATEGORY |
CUISINE |
TAG |
YIELD |
| 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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