| 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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