West Coast Potato Salad

1. 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. 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. 3

   In a small bowl, combine the sour cream, mustard, thyme, tarragon and remaining lemon juice; gently fold into salad. Chill until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.