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West Coast Potato Salad

 West Coast Potato Salad
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
12 ServingsPrep/Total Time: 30 min.

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.

2 of 2

West Coast Potato Salad (continued)

Directions (continued)

  • Yield: 12 servings.
Nutritional Facts: 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.