| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | California | 1 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
.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 <nbe@flash.net> on Nov 25, 1998, converted by MM_Buster v2.0l.
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