West Coast Potato Salad

Course : Salads
Serves: 12
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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 / Directions:

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

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