Potato salad with Cucina D’oro for cooking

Potatoes are boiled in salted water. Cut the onion into rings, and pickles and potatoes into cubes. In a casserole, heat the Cucina D’oro cooking crème, add salt, pepper and 2/3 of the fresh onion along with the mustard. Stir the mixture until it becomes homogeneous and the onion softens, but it should not boil. Season the potatoes and mix with the pickles, pour the warm mixture and stir. Arrange the salad with the remaining fresh onions on top.