Spring Potato and Asparagus Salad -

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Spring Potato and Asparagus Salad

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By Radish Council

Posted July 23rd, 2007

FabulousFoods.com Recommends: Food Made Fast Salad (Williams-Sonoma Food Made Fast), by Brigit Legere Binns, (2007, Williams-Sonoma)

Food Made Fast Salad (Williams-Sonoma Food Made Fast)

Servings:	6
Author Notes:
Ingredients:	2 pounds new potatoes, peeled and cut into 1/2 inch pieces, about 3 1/2 cups 8 ounces asparagus, trimmed and cut into 1 inch pieces 1/4 cup thawed frozen green peas 1 tablespoon rice vinegar or white wine vinegar 3/4 cup sliced radishes 1/2 cup creamy tarragon dressing (click here for recipe)
Instructions:	Place potatoes in a large saucepan with enough water to cover and bring to a boil. Boil until potatoes are nearly tender, about 2 minutes. Add asparagus and peas and cook until asparagus are barely tender, about 2 minutes. Transfer vegetables to a colander and drain. Place vegetables in a large bowl, add vinegar and toss to coat. Add the radishes and the creamy tarragon dressing and toss to coat. Serve warm or cover and refrigerate until cold, about 1 hour.