Recipe for Asparagus and New Potato Salad 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 cup Vegetable oil
1/4 x -(up to)
1/2 cup Wine vinegar
1/2 cup Minced red onion
1 tbl Dry dill weed
1 tbl 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 box (8-oz) asparagus spears, cooked crisp tender
Hard-boiled eggs, quartered (optional)
Instructions:
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.

MARINATE OVERNIGHT

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  ... Asparagus and Mushrooms with Piquant Sauce   ::   Asparagus and New Potato Salad; Green Bell Pepper Vinaigr   ...