West coast potato salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Medium red potatoes; cooked and peeled |
| ¼ | cup | Chopped green onions |
| 4 | tablespoons | Lemon juice; divided |
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Minced fresh parsley |
| ½ | teaspoon | Salt; optional |
| ¼ | teaspoon | Pepper |
| ¾ | cup | Thinly sliced celery |
| 1 | pounds | Fresh asparagus; cut into 3/4-inch pieces |
| ½ | cup | Sour cream |
| 2 | tablespoons | Dijon mustard |
| 1 | teaspoon | Dried thyme |
| 1 | teaspoon | Dried tarragon |
Directions
–P.C., Albany, California
This potato salad incorporates 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.
Place potatoes in a large bowl and set aside. In a jar with tight-fitting lid, combine onions, 3 tablespoons of lemon juice, oil, parsley, salt if desired and pepper; shake well. Pour over potatoes and toss gently. Add celery and set aside. In a saucepan, cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain. Immerse in ice water; drain well. Add to the potato mixture. In a small bowl, combine sour cream, mustard, thyme, tarragon and remaining lemon juice; fold into salad. Serve immediately or refrigerate. Yield: 12 servings.
Nutritional Analysis: One ½ cup serving (prepared with nonfat sour cream and without salt) equals 80 calories, 83 mg sodium, 1 mg cholesterol, 11 gm carbohydrate, 3 gm protein, 3 gm fat.
Diabetic Exchanges: 1 vegetable, ½ starch, ½ fat.
Posted to EAT-LF Digest by Angie Phillips <nbe@...> on Nov 25, 1998, converted by MM_Buster v2.0l.