Potato Salad Primavera
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