• 3/4 cup Heavy cream
• 1/2 cup Mayonnaise
• 7 small Red onion, minced
• 2 Tbs.  Lemon juice
• 7 small  Clove garlic, crushed
• 3/4 tsp. Salt
• 1/2 tsp.  Freshly ground pepper
• 1/4 cup  Minced parsley
• 1/4 cup  Minced fresh dill
• Lettuce leaves
• 1 Tbs. Dijon-style mustard
• 2 pounds medium Red COLORADO potatoes, quartered
• 1 pound Asparagus, cut into 2-inch lengths
• 1 10-oz. package Frozen peas
• 1 small Red pepper, cut into strips
• 1 small Yellow pepper, cut into strips

Instructions

Cover potatoes with salted water. Cook 12 minutes or until tender; drain. Place in large bowl; keep warm. In boiling water, cook asparagus, peas and peppers 2 minutes or until just tender; drain. Add vegetables to bowl containing potatoes, and cover. In medium saucepan, combine cream, mayonnaise, onion, lemon juice, mustard, garlic, salt and pepper. Cook, stirring, until boiling; stir in parsley and dill. Pour sauce over vegetables; toss well to coat evenly. Arrange lettuce on platter and top with potato salad. Makes 6 to 8 servings.

Nutrient Information Per Serving: 363 calories; 7.6 grams protein; 35 grams carbohydrates; 22 grams fat; 44 mg. cholesterol; 458 mg sodium; 4.7 grams fiber