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West Coast Potato Salad Recipe

West Coast Potato Salad Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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 Facts

1/2 cup: 80 calories, 3g fat (0g saturated fat), 1mg cholesterol, 83mg sodium, 11g carbohydrate (0g sugars, 0g fiber), 3g protein Diabetic Exchanges:1/2 starch, 1 vegetable, 1/2 fat

Reviews for West Coast Potato Salad

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MY REVIEW
slye10001000
Reviewed Oct. 4, 2014

"This is wonderful - A sophisticated grown up potato salad. It will not be liked by

everyone, but it is loved by those who have good taste."

MY REVIEW
CathyAllen
Reviewed Apr. 26, 2012

"Excellent recipe, nice "gourmet twist" on an old favorite ... Yumm"

MY REVIEW
CathyAllen
Reviewed Apr. 26, 2012

"Excellent recipe, nice updated "gourmet twist" on an old favorite ... Yumm!"

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