Directions:
- Place potatoes in a large bowl and set aside. In a jar with tight-fitting lid, combine 3 tablespoons lemon juice, oil, parsley, salt if desired and pepper; shake well. Pour over potatoes and toss gently. Add celery and onions; set aside.
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Add to potato mixture.
- In a small bowl, combine the sour cream, mustard, thyme, tarragon and remaining lemon juice; gently fold into salad. Chill until serving. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.94 Kcal (427 kJ) | ||
| Calories from fat | 30.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 5% | |
|---|---|---|---|
| Cholesterol | 3.35mg | 1% | |
| Sodium | 143.15mg | 6% | |
| Potassium | 344.17mg | 7% | |
| Total Carbs | 16.13g | 5% | |
| Sugars | 6.24g | 25% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 2.49g | 5% | |
| Vitamin C | 10.8mg | 18% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.5mg | 9% | |
| Calcium | 50.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 83.03 Kcal (348 kJ) | ||
| Calories from fat | 25.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.8g | 5% | |
|---|---|---|---|
| Cholesterol | 2.73mg | 1% | |
| Sodium | 116.6mg | 6% | |
| Potassium | 280.34mg | 7% | |
| Total Carbs | 13.14g | 5% | |
| Sugars | 5.09g | 25% | |
| Dietary Fiber | 1.78g | 9% | |
| Protein | 2.03g | 5% | |
| Vitamin C | 8.8mg | 18% | |
| Vitamin A | 0.5mg | 19% | |
| Iron | 1.3mg | 9% | |
| Calcium | 41.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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