Printable | Taste of Home

West Coast Potato Salad

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

Printed from tasteofhome.com Oct 12, 2008

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West Coast Potato Salad cont.

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.