Deluxe Potato Salad

• 1 1/2 lbs red potatoes, cut into 1/2 inch - 1 inch cubes
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons white wine vinegar
• 2 tablespoons whole-grain Dijon mustard (see note)
• 6 -8 blanched asparagus spears, thinly sliced (see note)
• 1 small carrot, grated
• 3 large hard-boiled eggs, cut into cubes
• 2 green onions, sliced
• salt & freshly ground black pepper

1. Gently boil the potatoes until just tender. Drain well and cool to room temperature.
2. Place the mayonnaise, sour cream, vinegar and mustard in large salad bowl and whisk to combine.
3. Add the potatoes and remaining ingredients and toss to combine.
4. Cover and refrigerate salad until ready to serve.
5. NOTE: Coarser whole-grain Dijon mustard is sold at most supermarkets alongside the regular smooth Dijon mustard.
6. NOTE: To blanch the asparagus, cook in boiling water for one minute. Drain well, cool with ice-cold water, and then drain well again.

red potatoes, mayonnaise, sour cream, white wine vinegar, wholegrain, carrot, eggs, green onions, salt

Taken from www.food.com/recipe/deluxe-potato-salad-460322 (may not work)