Potato Crab Salad

500g potatoes, boiled and diced
1 cup fresh asparagus, cut into 1" sticks and blanched
1 cup canned button mushrooms, quartered
1 cup canned young corn, cut into 1/2 pcs.
300g crab sticks, quartered

Honey Mustard Dressing:
1 pk all purpose cream
2 Tbsp. lemon juice or vinegar
3 Tbsp. honey
3 Tbsp. mustard
salt and pepper

Place vegetables and crab in a bowl. Toss in dressing and chill before servinng.

To make dressing: Mix all purpose cream, juice, honey and mustard in a bowl or blender until smooth and creamy. Season with salt and pepper.