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Recipe Name: Asparagus And New Potato Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1 Cup(s) Vegetable oil
1/4 up to
1/2 Cup(s) Wine Vinegar
1/2 Cup(s) Minced red onion
1 Tablespoon(s) Dry Dill Weed
1 Tablespoon(s) Dijon mustard
Salt to taste
pepper to taste
2 Pound(s) Small red potatoes
unpeeled cooked until
just tender cooled and
2 Pound(s) Fresh -or-
3 Boxes, 8-oz asparagus
spears cooked crisp
Hard-boiled eggs, quartered
Fresh dill for garnish
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,

Nutrition (calculated from recipe ingredients)
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

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