Yield: 1 servings
|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|
|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|
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.