Potato Salad, West CoastSubmitted by: DLR4499
1 pound medium red potatoes, cooked and peeled
1/4 cup chopped green onions
4 Tbls lemon juice, divided
2 Tbls best Wesson blend oil
2 Tbls minced fresh parsley
1/2 tsp salt
1/4 tsp pepper
3/4 cup thinly sliced celery
1/2 cup Light Sour Cream
2 Tbls Dijon mustard
1 tsp dried thyme
1 tsp dried tarragon
2. In a jar with tight-fitting lid, combine onions 3 tablespoons lemon juice, oil, parsley, salkt and pepper, shake well.
3. Pour over potatoes and toss gently.
4. Add celery and set aside.
In a small bowl, combine sour cream, mustard, thyme, tarragon and remaining lemon juice; fold into salad.
5. Serve immediately or refrigerate.
Serves 12 (1/2 cup servings)
Number of Servings: 12
Recipe submitted by SparkPeople user DLR4499.