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.