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 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.

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.