Login to Save Like

Ingredients

• 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)

Description

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,…

Cook Eat Share