Recipe - West Coast Potato Salad

1 One half pound Medium red potatoes; cooked
and peeled
One fourth cup Chopped green onions
4 tablespoon Lemon juice; divided
2 tablespoon Vegetable oil
2 tablespoon Minced fresh parsley
One half teaspoon Salt; optional
One fourth teaspoon Pepper
Three fourths cup Thinly cut or sliced up celery
1 pound Fresh asparagus; cut into
3/4inch pieces
One half cup Sour cream
2 tablespoon Dijon mustard
1 teaspoon Dried thyme
1 teaspoon Dried tarragon

–P.C., Albany, California

This potato salad incorporates tender asparagus and the tonguetingling
tang of herbs and lemon juice. Here in the San Francisco Bay area, which is
close to the state's primary asparagusgrowing region, we look forward to
spring and fresh asparagus.

Place potatoes in a large bowl and set aside. In a jar with tightfitting
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 crisptender, about 34 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