Spring Potato Salad With Radishes

This recipe comes to us from the Radish Council. Follow this link to learn more about radishes and for more great radish recipes!

Serves 4

2 lbs. new potatoes, peeled and cut into 1/2 inch pieces, about 3 1/2 cups 8 oz. asparagus, trimmed and cut into 1 inch pieces 1/4 cup thawed frozen green peas 1 T rice vinegar or white wine vinegar 3/4 cup sliced radishes 1/2 cup creamy tarragon dressing (follow this link for recipe)

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.