Free Recipe West Coast Potato Salad
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for West Coast Potato Salad Recipe
1-1/2 lb Medium red potatoes; cooked
-and peeled
1/4 c Chopped green onions
4 tb Lemon juice; divided
2 tb Vegetable oil
2 tb Minced fresh parsley
1/2 ts Salt; optional
1/4 ts Pepper
3/4 c Thinly sliced celery
1 lb Fresh asparagus; cut into
-3/4-inch pieces
1/2 c Sour cream
2 tb Dijon mustard
1 ts Dried thyme
1 ts Dried tarragon
West Coast Potato Salad Preparation
–P.C., Albany, California This potato salad incorporates 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. Place potatoes in a large bowl and set aside. In a jar with tight-fitting lid, combine onions, 3 tablespoons of 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 the potato mixture. In a small bowl, combine sour cream, mustard, thyme, tarragon and remaining lemon juice; fold into salad. Serve immediately or refrigerate. Yield: 12 servings. Nutritional Analysis: One 1/2 cup serving (prepared with nonfat sour cream and without salt) equals 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. Posted to EAT-LF Digest by Angie Phillips <nbe@flash.net> on Nov 25, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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