Springtime Potato Salad

1. 1

   Cut the largest potatoes in half so 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 the 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 them from the pot with a slotted spoon and place on a paper towel-lined baking sheet to cool. Do not drain water in the pan.

2. 2

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

3. 3

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

4. 4

   In a large mixing bowl, add cooled potatoes. In a small bowl combine Miracle Whip, lemon juice, pepper, and the second amount of salt. Stir into the 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.

* Per serving · 4 servings · Values may vary.

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