Side Pannel
Potato Salad with Radishes
Ingredients List
- 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
Directions
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.
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
