Try this Asparagus and New Potato Salad recipe, or contribute your own.
Suggest a better descriptionCombine 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
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Serving Size: 1 Serving (484g) | ||
Recipe Makes: 6 | ||
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Calories: 622 | ||
Calories from Fat: 259 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.8g | 38 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 17.7g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 31mg | 10 % | |
Sodium 125.2mg | 4 % | |
Potassium 2224.4mg | 59 % | |
Total Carbohydrate 82.2g | 24 % | |
Dietary Fiber 11.9g | 48 % | |
Sugars, other 70.3g | ||
Protein 12.7g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 622
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