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. HELEN SLOAN (MRS. JOHN C.) MARINATE OVERNIGHT From , by the Little Rock (AR) Junior League. Downloaded from G Internet, G Internet.