Ingredients
1-1/2 pounds medium red potatoes, cooked and cubed4 tablespoons lemon juice, divided2 tablespoons vegetable oil2 tablespoons minced fresh parsley1/2 teaspoon salt, optional1/4 teaspoon pepper3/4 cup thinly sliced celery1/4 cup chopped green onions1 pound fresh asparagus, cut into 3/4-inch pieces1/2 cup sour cream2 tablespoons Dijon mustard1 teaspoon dried thyme1 teaspoon dried tarragon
Preparation
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.
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.
In a small bowl, combine the sour cream, mustard, thyme, tarragon and remaining lemon juice; gently fold into salad. Chill until serving.
