Recipe - Asparagus And New Potato Salad

1 cup Vegetable oil
One fourth (up to)
One half cup Wine vinegar
One half cup Minced red onion
1 tablespoon Dry dill weed
1 tablespoon Dijon mustard
Salt to taste
Pepper to taste
2 pound Small red potatoes;
unpeeled, cooked until
just tender; cooled and
cut or sliced up
2 pound Fresh or
3 Boxes (8oz) asparagus
spears; cooked crisp tender
Hardboiled eggs; quartered
(optional)
Fresh dill for garnish
(optional)

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.