Spring Potato Salad

2 lbs red potatoes, washed; halved if small, quartered if big
1/2 lb of asparagus, tough ends trimmed off, cut into 1" pieces
1 cup fresh or frozen peas, thawed if frozen
1/2 cup Cains® Mayonnaise
1 teaspoon dijon mustard
2 tablespoons cider vinegar
1/4 teaspoon sugar
1/4 teaspoon pepper
2 tablespoons chives
Place potatoes and 1 tablespoon of salt in large pot and cover in water by at least 1" and bring to a boil. Reduce to a simmer and cook until potatoes are just tender, about 10 minutess. Using a slotted spoon, transfer potatoes to a bowl, add vinegar and toss to mix thoroughly. Place in the refrigerator and let cool completely.

Bring water back to a boil and add asparagus and peas and blanch for 2 minutes. Drain vegetables and immediately shock them in a bowl of ice water until completely chilled. Drain very well and add to the bowl of cooled potatoes.

In a large bowl whisk, Cains Mayonnaise, mustard, sugar, pepper and 1 teaspoon of salt. Stir in chives. Add in potatoes, asparagus and peas and stir to combine. Serve cooled or room temperature.

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