Ingredients:
- 2 pounds small red potatoes, cut in halves or quarters depending on size
- 1 pound asparagus, cut in 2-inch lengths
- 1 package frozen peas, thawed (10 oz)
- 1 small red bell pepper, cut in strips
- 1/2 c. heavy cream
- 3/4 c. mayonnaise
- 1/4 cup minced red onion
- juice of 1 lemon
- 1 tablespoon Dijon mustard
- 2 small cloves garlic, crushed
- 3/4 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons minced fresh parsley
- 1 tsp dried dill weed
- Lettuce leaves
Preparation:
In boiling salted water, cook potatoes 15 minutes or just until tender; drain. Place in large bowl; keep warm. In boiling water, cook asparagus, peas, and peppers 4 minutes, or until just tender; drain. Add to bowl containing potatoes and cover. In medium saucepan, combine cream, mayonnaise, onion, lemon juice, mustard, garlic, salt, and freshly ground pepper. Cook, stirring until it begins to boil. Stir in parsley and dill. Pour sauce over vegetables; toss well to coat evenly. Arrange lettuce on platter, and top with potato salad. Serve warm or at room temperature.Serves 6.
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