Crunchy Pea Salad

• 1 (10 oz.) pkg. frozen baby peas, thawed
• 1 c. diced celery
• 1 c. chopped cauliflower
• 1/4 c. diced green onion
• 1 c. chopped cashews
• 1/2 c. sour cream (I use nonfat)
• 1 c. prepared Ranch dressing
• crisp cooked and crumbled bacon
• 6 medium potatoes (about 2 lb.)
• 1 clove garlic, cut into halves
• 1/4 tsp. (1/2 cube) instant beef or chicken bouillon
• 1/3 c. hot water
• 1/3 c. dry white wine (Chardonnay)
• Tarragon Dressing

1. Cut potatoes into pieces and place in boiling water.
2. Cook until tender, approximately 10 minutes. Drain and cool.
3. Rub 2-quart bowl with garlic.
4. Discard garlic.
5. Place potatoes in bowl.
6. Dissolve bouillon in water.
7. Add wine. Pour over potatoes. Cover and refrigerate, stirring once or twice.
8. Drain.

frozen baby peas, celery, cauliflower, green onion, cashews, sour cream, dressing, bacon, potatoes, clove garlic, beef, water, white wine, tarragon dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797640 (may not work)