Monday, March 31, 2008
Asparagus and Red Potato Salad
T and I loved this.
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Asparagus and Red Potato Salad
½ cup canola oil
¼ cup red wine vinegar
¼ c minced green onion
2 T fresh dill weed
1 T Dijon mustard
Salt to taste
Pepper to taste
2 pounds red potatoes, unpeeled, cooked until tender, cooled, and sliced/diced
1 lb fresh (or frozen) asparagus, lightly steamed and sliced into bite sized pieces
4 hard boiled eggs, diced (optional)
6 slices of bacon, crumbled (optional)
Combine oil, vinegar, onion, dill, mustard, salt and pepper in bowl or jar and mix well. Toss gently with potatoes and asparagus in a large bowl. Cover and refrigerate at least 6 hours or overnight. Add eggs and bacon before serving if desired. Serves about 6.
Labels: recipes
# posted by Elizabeth @ 1:55 PM 
