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Asparagus and New Potato Salad Recipe
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To make Asparagus and New Potato Salad you will need
Ingredients
| 1 | cup | Vegetable oil (up to) | | 1/2 | cups | Wine vinegar | | 1/2 | cups | Minced red onion | | 1 | tablespoon | Dry dill weed | | 1 | tablespoon | Dijon mustard | | | Salt to taste | | | Pepper to taste | | 2 | pounds | Small red potatoes; unpeeled, cooked until just tender; cooled and sliced | | 2 | pounds | 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.
Enjoy your Asparagus and New Potato Salad
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Thu 7 Aug 2008
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