Potato salad with radishes

4 servings

Ingredients

Quantity Ingredient
12 ounces New potatoes; peeled and cut
OR 3+1/2 cups chopped potatoes; 1/2-inch dice
8 ounces Asparagus; trimmed and cut
Into 1-inch pieces
¼ cup Thawed frozen green peas
1 tablespoon Rice wine
OR white-wine vinegar
¾ cup Sliced radishes
¼ cup Reduced-calorie mayonnaise
¼ cup Plain low-fat yogurt
½ teaspoon Tarragon leaves; crushed
½ teaspoon Salt
⅛ teaspoon Ground black pepper

Directions

CREAMY TARRAGON DRESSING

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 ½ cup.

Copyright 1996, The Associated Press Notes: Hagerstown, Maryland

Hanneman 1998 June

Recipe by: The HERALD-MAIL Online Cookbook By Kitpath <phannema@...> on Jun 14, 1998, converted by MM_Buster v2.0l.

Related recipes