Potato Crab Salad with Honey Mustard Dressing

Ingredients:

500 grams potatoes, boiled and diced
1 cup fresh asparagus, cut into one-inch sticks and blanched
1 cup canned button mushrooms, quartered
1 cup canned young corn, cut into half-inch pieces
300 grams crabsticks, quartered
1 pack Alaska Crema
2 tablespoons lemon juice or vinegar
3 tablespoons honey
3 tablespoons mustard
Salt and pepper

Directions:

Place vegetables and crab in a bowl. Toss in dressing and chill before serving. To make the dressing, mix crema, juice, honey, and mustard in a bowl or blender until smooth and creamy. Season with salt and pepper.