CREAMY GARDEN POTATO SALAD

CREAMY GARDEN POTATO SALAD


1-1/2 lbs. red potatoes
2 hard cooked eggs
1 (10-oz.) pkg. frozen peas, thawed
2 to 3 tbsp. shredded carrots
¼ cup chopped red bell pepper
¼ cup chopped green or yellow pepper
¼ cup chopped celery
¼ cup chopped red onion

DRESSING:

¼ cup heavy cream
½ to ¾ cup mayonnaise
1 to 2 tbsp. sweet pickle relish or sweet pickles chopped with a little limejuice
1 to 2 tsp. Dijon mustard


Fresh dill or/and parsley, to taste
Sliced tomatoes
Lettuce leaves

Combine first 8 ingredients. Add cream, 1-1/2 cups mayonnaise, relish, and mustard, toss gently to combine. Taste and add more mayonnaise if desired. Salt and pepper to taste. Stir in parsley and dill, if desired. Arrange lettuce and tomato slices on platter and top with potato salad.


Yield: 4 servings.