Preparation:
Place potatoes in a large bowl and set aside. In a jar with ught-fitting lid, com- bine onions, 3 tablespoons 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 wa- ter; drain well. Add to potato mixture. In a small bowl, combine sour cream, mus- tard, thyme, tarragon and remaining lemon juice; fold into salad. Serve im- mediately or refrigerate. |
