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Potato Salad Primavera

 

 


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Gigi's Potato Salad Primavera

 2 pounds medium red potatoes, quartered
1 pound asparagus, in 2-inch lengths
One 10-ounce package frozen peas
1 small red bell pepper
1 small yellow bell pepper
3/4 cup heavy cream
1/2 cup mayonnaise
1 small red onion, minced
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 small clove garlic
1/4 cup minced fresh parsley leaves
1/4 cup minced fresh dill
Lettuce leaves

 Cook potatoes 12 minutes in boiling salted water or until tender and drain.  Cook asparagus, peas, and peppers 2 minutes in same water. Drain. Place
all in a large bowl and keep warm.
In a medium saucepan combine cream, mayonnaise, onion, lemon juice, mustard, garlic, 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Cook, stirring, until boiling. Stir in parsley and dill. Pour sauce
over vegetables. Toss well to coat. Arrange lettuce on platter and top with potato salad. Serves 6 to 8.
 

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