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9 small new potatoes (about 1
lb.), unpeeled and cut into
2 Tbsp. olive oil
2 tsp. Dijon mustard
1/2 tsp. dried whole dill weed
1/4 tsp. pepper
1/2 lb. fresh asparagus
1/4 c. white wine vinegar
1 Tbsp. finely chopped green
1/4 tsp. salt

Place potatoes in medium saucepan; add water to cover.
Boil 15 minutes or until slightly tender. Drain and set aside.
Snap off ends of asparagus; remove scales with knife or
vegetable peeler, if desired. Cut asparagus into 2-inch pieces
and cook, covered in a small amount of boiling water 6 to 8
minutes or until crisp-tender. Drain. Combine asparagus and
potatoes in a small bowl; toss lightly. Combine vinegar, oil,
onions, mustard, dill weed, salt and pepper in container of
electric blender. Cover and process until smooth. Pour
vinegar mixture over potato and asparagus mixture, and toss
gently to coat. Cover and refrigerate at least 2 hours before
serving. Yield: 4 servings.

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