Asparagus And New Potato Salad Recipe

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0 votes | 132 views
Servings: 6

Ingredients

Cost per serving $0.70 view details
  • 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)

Directions

  1. Combine oil, vinegar, onion, dill, mustard, salt and pepper in bowl or possibly jar and mix well. Toss gently with potatoes in a large bowl. Cover and chill 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 Large eggs and a garnish of fresh dill, if you like.
  2. Yield: 6servings.
  3. MARINATE OVERNIGHT

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Nutrition Facts

Amount Per Serving %DV
Serving Size 225g
Recipe makes 6 servings
Calories 438  
Calories from Fat 323 74%
Total Fat 36.58g 46%
Saturated Fat 2.75g 11%
Trans Fat 0.94g  
Cholesterol 0mg 0%
Sodium 13mg 1%
Potassium 735mg 21%
Total Carbs 25.66g 7%
Dietary Fiber 2.8g 9%
Sugars 2.34g 2%
Protein 3.13g 5%
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