Taste of Home
West Coast Potato Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 servings.
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
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.
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.
© 2024 RDA Enthusiast Brands, LLC