Title: West Coast Potato Salad
Categories: None
Yield: 1 servings

1 1/2 lb Medium red potatoes; cooked
-and peeled
1/4 c Chopped green onions
4 tb Lemon juice; divided
2 tb Vegetable oil
2 tb Minced fresh parsley
1/2 ts Salt; optional
1/4 ts Pepper
3/4 c Thinly sliced celery
1 lb Fresh asparagus; cut into
-3/4-inch pieces
1/2 c Sour cream
2 tb Dijon mustard
1 ts Dried thyme
1 ts 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 1/2 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, 1/2 starch, 1/2 fat.

Posted to EAT-LF Digest by Angie Phillips on Nov 25, 1998,
converted by MM_Buster v2.0l.