2 lbs. small red potatoes, cut in halves or quarters depending on size
1 lb. asparagus, cut in 2-inch lengths
1 pkg. frozen peas, thawed (10 oz)
1 small red bell pepper, cut in strips
1/2 cup heavy cream
3/4 cup mayonnaise
1/4 cup minced red onion
Juice of 1 lemon
1 tbsp. Dijon mustard
2 small cloves garlic, crushed
3/4 tsp.s salt
1/2 tsp. freshly ground pepper
2 tbsp. minced fresh parsley
1 tsp. dried dill weed
Lettuce leaves

Serves 6

From Southernfood.About.com

In boiling salted water, cook potatoes 15 minutes or just until tender; drain. 
Place in large bowl; keep warm. 
In boiling water, cook asparagus, peas, and peppers 4 minutes, or until just tender; drain. 
Add to bowl containing potatoes and cover. 
In medium saucepan, combine cream, mayonnaise, onion, lemon juice, mustard, garlic, salt, and freshly ground pepper. 
Cook, stirring until it begins to boil. Stir in parsley and dill. 
Pour sauce over vegetables; toss well to coat evenly. Arrange lettuce on platter, and top with potato salad. Serve warm or at room temperature.