Source:

Classifications: Vegetables

Qty Measure Ingredient

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1 1/2 pounds medium red potatoes, cooked & 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 in 3/4" pieces

1/2 cup sour cream

2 tablespoons Dijon mustard

1 teaspoon dried thyme

1 teaspoon dried tarragon

Instructions: 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.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1/2-cup serving (prepared with nonfat sour cream and without salt) equals 1 vegetable, 1/2 starch, 1/2 fat; also, 80 calories, 83 mg sodium, 1 mg cholesterol, 11 gm carbohydrate, 3 gm protein, 3 gm fat.

Serves: 12

Food Exchanges: