Potato Salad Primavera
Ingredients
- Medium Red Potatoes - 2 lb. quartered
- Frozen Peas - 10 oz. package thawed
- Small Red Pepper - 1, cut into strips
- Small Yellow Pepper - 1, cut into strips
- Asparagus - 1 lb. cut into strips
- Carrots - 1, cut in matchstick strips
- Heavy Cream - 3/4 cup
- Mayonnaise - 1/2 cup
- Small Red Onion - 1, minced
- Lemon Juice - 2 Tbs.
- Dijon Mustard - 1 Tbs.
- Garlic - 1 clove
- Fresh Parsley - 1/4 cup minced
- Fresh Dill - 1/4 cup minced
Instructions
In boiling salted water to cover, cook potatoes 12 minutes or until tender; drain. Place in large bowl; keep warm. In boiling water cook asparagus, peas, peppers for 2 minutes or until just tender; drain and add to bowl containing potatoes and cover. In medium saucepan, combine cream, mayonnaise, onion, lemon juice, mustard, 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring until boiling; stir in parsley and dill. Pour sauce over all vegetables and toss well.
