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La Belle Cuisine
pounds medium red potatoes, quartered
pound asparagus, in 2-inch lengths
10-ounce package frozen peas
small red bell pepper
small yellow bell pepper
cup heavy cream
small red onion, minced
tablespoons lemon juice
tablespoon Dijon mustard
small clove garlic
cup minced fresh parsley leaves
cup minced fresh dill
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.
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.
Potato Salad, Let Me Count the Ways...
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