Recipe - Potato Salad With Radishes

12 ounce New potatoes; peeled and cut
OR 3+One half cups chopped
potatoes; 1/2inch dice
8 ounce Asparagus; trimmed and cut
Into 1inch pieces
One fourth cup Thawed frozen green peas
1 tablespoon Rice wine
OR whitewine vinegar
Three fourths cup Sliced radishes

CREAMY TARRAGON DRESSING
One fourth cup Reducedcalorie mayonnaise
One fourth cup Plain lowfat yogurt
One half teaspoon Tarragon leaves; crushed
One half teaspoon Salt
1/8 teaspoon Ground black pepper

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.

For the dressing: In a small bowl combine all ingredients. Makes One half cup.

Copyright 1996, The Associated Press

Notes: Hagerstown, Maryland http://cookbook.heraldmail.com/

Hanneman 1998 June

Recipe by: The HERALDMAIL Online Cookbook

By Kitpath phannema@wizard.ucr.edu on Jun 14, 1998, converted by
MM_Buster v2.0l.