Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  medium red potatoes -- cooked and peeled
     1/4           cup  chopped green onions
  4        tablespoons  lemon juice -- divided
  2        tablespoons  vegetable oil
  2        tablespoons  minced fresh parsley
     1/2      teaspoon  salt -- optional
     1/4      teaspoon  pepper
     3/4           cup  thinly sliced celery'
  1              pound  fresh asparagus -- cut into 3/4-inch
                        -- pieces
     1/2           cup  sour cream
  2        tablespoons  dijon mustard
  1           teaspoon  dried thyme
  1           teaspoon  dried tarragon

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.

Nutritional Information:

650 Calories (kcal); 54g Total Fat; (69% calories from fat); 17g Protein; 37g Carbohydrate; 51mg Cholesterol; 1522mg Sodium