West Coast Potato Salad Recipe

5 3 2
West Coast Potato Salad Recipe
West Coast Potato Salad Recipe photo by Taste of Home
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West Coast Potato Salad Recipe

Read Reviews
5 3 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/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. Yield: 12 servings.
Originally published as West Coast Potato Salad in Taste of Home April/May 1998, p39

Nutritional 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.

  • 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. Yield: 12 servings.
Originally published as West Coast Potato Salad in Taste of Home April/May 1998, p39

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Reviews forWest Coast Potato Salad

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slye10001000 User ID: 5787172 23638
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 User ID: 3466160 22144
Reviewed Apr. 26, 2012

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

MY REVIEW
CathyAllen User ID: 3466160 52056
Reviewed Apr. 26, 2012

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

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