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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This potato salad incorporated tender asparagus and the tongue-tingling tang of herbs and lemon juice. Here in the San Francisco Bay area, which is close to the state's primary asparagus-growing region, we look forward to spring and fresh asparagus. -Phyllis Lee Ciardo, Albany, California Ingredients:
1-1/2 pounds medium red potatoes, cooked and cubed |
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 |
1/4 cup chopped green onions |
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 |
Directions:
1. 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.
2. 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.
3. 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.
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