Friday, July 3, 2009


6 boiled, peeled, cubs cut large potatoes,
2 sliced steamed carrots,
1 cup steamed cut asparagus,
1 small chopped red onion,
2 minced garlic cloves,
1 cup finely chopped dill pickles,
1/2 cup capers,
1/2 cup fresh parsley and dill,
1 cup mayonnaise,
2 tablespoons yellow mustard,
salt and pepper to taste,
4 tablespoons milk;
In a large salad bowl place potatoes, carrots, onion, asparagus, dill pickles,capers, parsley and dill. In a blender container, blend until smooth mayonnaise, mustard, garlic, salt, pepper and 4 tablespoons milk. Pour the mixture sauce over the vegetables in the salad bowl and gently combine until completely coated. Serve with your favorite meat or fish.

<span class=

No comments:

Post a Comment