Potato Salad with Radishes

 

12 ounces new potatoes, peeled and cut into 1/2-inch pieces (about 3 1/2 cups)
8 ounces asparagus, trimmed and cut in 1-inch pieces
1/4 cup thawed frozen green peas
1 tablespoon rice wine or white-wine vinegar
3/4 cup sliced radishes
1/2 cup Creamy Tarragon Dressing (recipe below)

In a large saucepan place potatoes with enough salted water to cover. Bring to a boil; boil until potatoes are nearly tender, about 2 minutes.

Add asparagus and peas; cook until asparagus are barely tender, about 2 minutes. Transfer vegetables to a colander; drain. Place in a large bowl; add venegar, toss to coat. Add radishes and dressing; stir to coat. Serve warm or cover and refrigerate until cold, about one hour. Serves 4.

Creamy Tarragon Dressing

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1/4 cup reduced - calorie mayonnaise
1/4 cup plain low-fat yogurt
1/2 teaspoon tarragon leaves, crushed
1/2 teaspoon salt
1/8 teaspoon ground black pepper

In a small bowl combine all ingredients. Makes 1/2 cup.

Copyright 1996, The Associated Press