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West Coast Potato Salad




Source of Recipe


Taste of Home magazine






List of Ingredients



• 1-1/2 lbs. medium red potatoes, peeled and cooked
  
• 1/4 c. chopped green onions
  
• 4 T. lemon juice, divided
  
• 2 T. vegetable oil
  
• 2 T. minced fresh parsley or 1 T. dried parsley
  
• 1/2 t. salt, optional
  
• 1/4 t. pepper
  
• 3/4 c. thinly sliced celery
  
• 1 lb. fresh asparagus, cut into 3/4-in. pieces
  
• 1/2 c. sour cream
  
• 2 T. dijon mustard
  
• 1 t. dried thyme
  
• 1 t. dried tarragon
  






Instructions



1. Place potatoes in a large bowl and set aside.
   
2. In a jar with tight-fitting lid, combine onions, 3 T. lemon juice, oil, parsley, salt if desired and pepper; shake well. Pour over potatoes and toss gently. Add celery and set aside.
   
3. In a saucepan, cook aspargus in a small amount of water until crisp-tender, about 3-4 minutes; drain. Immerse in ice-water; drain well. Add to potato mixture.
   
4. In a small bowl, combine sour cream, mustard, thyme, tarragon and remaining lemon juice; fold into salad. Serve immediately or refrigerate.
   






Final Comments


Yield: 12 servings.