West Coast Potato Salad Food

WEST COAST POTATO SALAD

West Coast Potato Salad image

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

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 80 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 83mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

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