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West Coast Potato Salad Recipe

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This potato salad incorporated tender asparagus and the tongue-tingling tang of herbs and lemon juice. Here in the San Francisco Bay area, which is close to the state's primary asparagus-growing region, we look forward to spring and fresh asparagus. -Phyllis Lee Ciardo, Albany, California

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West Coast Potato Salad Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

30 30

Ingredients

1-1/2 pounds medium red potatoes, cooked and cubed
4 tablespoons lemon juice, divided
2 tablespoons vegetable oil
2 tablespoons minced fresh parsley
1/2 teaspoon salt, optional
1/4 teaspoon pepper
3/4 cup thinly sliced celery
1/4 cup chopped green onions
1 pound fresh asparagus, cut into 3/4-inch pieces
1/2 cup sour cream
2 tablespoons Dijon mustard
1 teaspoon dried thyme
1 teaspoon dried tarragon

Directions

Place potatoes in a large bowl and set aside. In a jar with tight-fitting lid, combine 3 tablespoons lemon juice, oil, parsley, salt if desired and pepper; shake well. Pour over potatoes and toss gently. Add celery and onions; set aside.
In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Add to potato mixture.
In a small bowl, combine the sour cream, mustard, thyme, tarragon and remaining lemon juice; gently fold into salad. Chill until serving. Yield: 12 servings.

Nutritional Analysis: One 1/2-cup serving (prepared with fat-free sour cream and without salt) equals 80 calories, 3 g fat (0 saturated fat), 1 mg cholesterol, 83 mg sodium, 11 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Originally published as West Coast Potato Salad in Taste of Home April/May 1998, p39

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