West Coast Potato Salad

Total Time

Prep/Total Time: 30 min.


12 servings

Updated: Oct. 16, 2022
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


  • 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


  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.

Nutrition Facts

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