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Spring Potato Salad with Asparagus and Lemon



– 1 3/4 pounds small potatoes, cut into 1/2-inch wedges – 2 tablespoons salt, or more to taste – 1 cup Real California heavy cream (can use evaporated milk) – Zest and juice of 2 lemons – 12 ounces asparagus, trimmed and cut into 1 1/2-inch pieces – 1 teaspoon pepper, or more to taste – 6 scallions, thinly sliced – 3 tablespoons chopped fresh dill
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Prep time: 25 minutes

Cook time: 25 minutes, plus time for potatoes to cool

In a large saucepan or small stockpot, combine potatoes, salt, and enough water to cover potatoes by 1 inch. Bring to a boil over medium-high heat. Reduce to a simmer and cook until potatoes are almost tender, 3 to 5 minutes.

Meanwhile, in a small bowl, combine cream or milk and lemon juice and zest. Set aside for at least 5 minutes.

When potatoes are almost tender, add asparagus to the saucepan and cook until potatoes and asparagus are tender, about 2 minutes. Drain and transfer to a large bowl. Stir in milk mixture and pepper and set aside to cool to room temperature, stirring occasionally.

Stir in scallions, dill, and more salt and pepper to taste. Serve cold or room temperature.

Serves 6 to 8.