World Famous Recipes

Creamy Garden Potato Salad

1 1/2 pounds red potatoes, cubed and cooked (3 to 4 cups)

3 hard-cooked eggs

2 to 3 tablespoons shredded carrot (about 1/2 carrot)

1 (10 oz.) pkg. frozen peas, thawed

1/4 cup chopped red bell pepper

1/4 cup chopped green or yellow pepper

1/4 cup chopped celery

1/4 cup chopped red onions

Dressing:

1/4 c. heavy cream

1/2 to 3/4 c. mayonnaise

1 to 2 tsp sweet pickle relish or sweet pickles chopped with a

little juice

1 to 2 tsp Dijon mustard

salt and pepper to taste

fresh dill and/or parsley, to taste

sliced tomato

Lettuce leaves

Combine first 8 ingredients. Add cream, 1/2 cup of 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.

4 servings.