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Ingredientes
- 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)
Direcciones
- 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.
- Yield: 6servings.
- 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% |
