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West Coast Potato Salad |
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| Course : |
Potato Salads |
| From: |
HungryMonster.com |
| Serves: |
12 |
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Ingredients:
| 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 |
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Preparation:
Place potatoes in a large bowl and set aside. In a jar with tight-fitting lid, combine 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 water; drain well. Add to potato mixture. In a small bowl, combine sour cream, mustard, thyme, tarragon and remaining lemon juice; fold into salad. Serve immediately or refrigerate. |
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Nutritional Information:
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. |
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