Ingredients
- 8 ounces crème fraiche
- ¼ cup olive oil
- 3 tablespoons freshly squeezed lemon juice
- salt and freshly ground pepper
- ⅓ cup finely chopped fresh dill
- ⅓ cup finely chopped fresh flat-leaf parsley
- 3 pounds PeeWee or fingerling potatoes, boiled whole until fork tender
- 1 cup diced celery
- 1 cup sliced scallions
- 1 bunch asparagus, thrown on the grill or steamed lightly and sliced into 2-inch pieces
- 1 (8-ounce) package fresh shelled peas, lightly steamed or raw
Preparation
Prepare the dressing by mixing together the crème fraiche, olive oil, lemon juice, salt, pepper, and fresh herbs. Add remaining ingredients and mix well but gently. Can easily be made the day before serving.
