Add zest to your usual potato salad!
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
To make the dressing, mix ALASKA CREMA, lemon juice, honey and mustard in a bowl or blender until smooth and creamy. Season with salt and pepper.
Place all vegetables and the crabsticks in a separate bowl and toss in dressing and chill before serving.
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