Asparagus And New Potato Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Salad | 6 | Servings | |
INGREDIENTS
| 1 | c | Vegetable oil |
| 1/4 | up to | |
| 1/2 | c | Wine vinegar |
| 1/2 | c | Minced red onion |
| 1 | T | Dry dill weed |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 876
Calories From Fat: 620
Total Fat: 69.5g
Cholesterol: 220.4mg
Sodium: 528.7mg
Potassium: 543.2mg
Carbohydrates: 19.1g
Fiber: 3.8g
Sugar: <1g
Protein: 42.1g