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Creamy Potato Salad with Berries and Mint

Yields1 Serving

 5 medium yellow-fleshed potatoes (about 2 lbs./1 kg)
 2 hard cooked eggs, peeled
 1/2 cup mayonnaise
 1/3 cup whipping cream
 1/4 cup sour cream
 2 Tbsp grainy or Dijon mustard
 1 Tbsp lemon juice
 4 green onions, thinly sliced (green parts only)
 1/4 cup loosely packed, thinly sliced fresh mint
 2 cups mixed berries (blueberries, strawberries, blackberries, raspberries)
 1 cup firmly packed baby arugula leaves, stems removed
 1 Tbsp balsamic vinegar

Scrub potatoes and dice into 3/4-inch pieces. Cook in large pot of salted water until tender. Drain well; let cool slightly. Meanwhile, in a large bowl, mash eggs with a fork. Whisk in mayonnaise, whipping cream, sour cream, mustard, lemon juice, onions and mint, until creamy. Add warm potatoes to dressing; season to taste with salt. Cover and refrigerate until serving.


To serve, in a medium bowl, toss berries, arugula and balsamic vinegar; reserve some of the berries and arugula. Fold berry mixture into potato salad. Serve in a bowl or on a platter; garnish with reserved berries and arugula.