West coast potato salad

Yield: 1 servings

Measure 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

–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.

Similar recipes