Springtime Potato Salad

Springtime Potato Salad:

2 lbs. red creamer potatoes or new potatoes

2 tsp. salt for boiling water

4 eggs

1 1/4 tsp. salt

20 asparagus spears (about 10 ounces)

2/3 cup Miracle Whip

2 1/3 tbsp. fresh squeezed lemon juice

1/4 tsp. black pepper

1/2 cup frozen peas, defrosted

2 tbsp. chopped mint leaves

Cut largest potatoes in half so that they are similar in size to the smaller ones. Place in a medium saucepan. Fill with enough water to cover potatoes by 1-inch. Add 2 teaspoons of salt. Bring to a boil on high. Reduce heat to medium to medium low and boil, (loosely covered) for 15 minutes or until tender. When potatoes are done, remove with a slotted spoon and place on paper towel-lined baking sheet to cool. Do not drain water in pan.

While potatoes cook, boil eggs. Place in a small saucepan and cover eggs with water. Bring to a boil. Cover and remove from heat. Let sit for 15 minutes. Peel. Quarter and cut into small chunks.

Cut the bottom 1/4 to 1/3 off the asparagus. Bring reserved water used for boiling the potatoes back to a boil. Add the asparagus and cook for 2 or so minutes depending crispiness desired. Place in a bowl of ice cold water. Cut into into 1-inch pieces.

In a large mixing bowl, add cooled potatoes. Combine Miracle Whip, lemon juice, pepper, and 1 1/4 teaspoon salt. Stir into potatoes. Add asparagus, peas, eggs, and mint. (If using fresh peas, blanch first for about 1 1/2 minutes.) Stir gently to blend. Taste and adjust seasoning as needed. There should be a slight tang from lemon juice, add sparingly if more is needed. Makes 6 servings.

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