Asparagus And New Potato Salad Recipe

• 1 c. Vegetable oil
• 1/4 x -(up to)
• 1/2 c. Wine vinegar
• 1/2 c. Chopped red onion
• 1 Tbsp. Dry dill weed
• 1 Tbsp. Dijon mustard Salt to taste Pepper to taste
• 2 lb Small red potatoes, unpeeled, cooked till just tender, cooled and sliced
• 2 lb Fresh -or possibly-
• 3 box (8-ounce) asparagus spears, cooked crisp tender Hard-boiled Large eggs, quartered (optional) Fresh dill for garnish (optional)

1. Combine oil, vinegar, onion, dill, mustard, salt and pepper in bowl or possibly jar and mix well.
2. Toss gently with potatoes in a large bowl.
3. Cover and chill overnight.
4. To serve, arrange asparagus on a large platter in spoke pattern.
5. Remove potatoes from dressing with a slotted spoon and mound in center of asparagus.
6. Pour remaining dressing over asparagus and serve with quartered Large eggs and a garnish of fresh dill, if you like.
7. Yield: 6servings.
8. MARINATE OVERNIGHT

vegetable oil, vinegar, red onion, dill weed, salt, red potatoes, fresh or possibly, eggs

Taken from cookeatshare.com/recipes/asparagus-and-new-potato-salad-70728 (may not work)