Asparagus & Potato Salad Recipe

• 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)
• 1 small Red Bell Pepper (cut in strips)
• 1/2 cup Heavy Cream
• 3/4 cup Mayonnaise
• 1/4 cup Red Onion (minced)
• 1 Lemon (juice)
• 1 tbsp Dijon Mustard
• 2 small Cloves Garlic (crushed)
• 3/4 tsp Salt
• 1/2 tsp Pepper (freshly ground)
• 2 tbsp fresh Parsley (minced)
• 1 tsp Dill Weed (dried)
• Lettuce Leaves

• Cook potatoes for 15 minutes, in boiling salted water.
• Drain. Place potatoes on a large bowl and cover to keep them warm.
• Cook asparagus, peas and red bell pepper in boiling water for four minutes, or until just tender. Drain.
• Add to the bowl containing potatoes and cover the bowl.
• Mix cream, mayonnaise, onion, lemon juice, mustard, garlic, salt, and freshly ground pepper in a medium saucepan.
• Cook until the mixture begins to boil. Keep stirring. Stir in dill and parsley.
• Pour the sauce over vegetables. Toss well so that the ingredients are well coated with the sauce.
• Arrange lettuce on platter and top with the salad.
• Serve the salad warm at room temperature.