Alaska Potato-Crab Salad with Honey Mustard Dressing

500 grams potatoes, boiled and diced

1 cup asparagus, cut into 1-inch sticks and blanched

1 cup button mushrooms, quartered

1 cup young corn, cut into 1/2 inch pieces

300 grams crab sticks (kani), quartered

1 pack all-purpose cream

2 tablespoons lemon juice

3 tablespoons honey

3 tablespoons mustard

salt