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Title: Potato Salad with Radishes Categories: Salads, Mc-recipe Yield: 4 servings 12 oz New potatoes; peeled and cut OR 3+1/2 cups chopped -potatoes; 1/2-inch dice 8 oz Asparagus; trimmed and cut Into 1-inch pieces 1/4 c Thawed frozen green peas 1 tb Rice wine OR white-wine vinegar 3/4 c Sliced radishes --------------------------CREAMY TARRAGON DRESSING-------------------------- 1/4 c Reduced-calorie mayonnaise 1/4 c Plain low-fat yogurt 1/2 ts Tarragon leaves; crushed 1/2 ts Salt 1/8 ts 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 1/2 cup. Copyright 1996, The Associated Press Notes: Hagerstown, Maryland http://cookbook.herald-mail.com/ Hanneman 1998 June Recipe by: The HERALD-MAIL Online Cookbook By Kitpath MM_Buster v2.0l. |