Spring Potato Salad

• 1 lb. red potatoes
• 1 medium carrot, peeled and diced
• 1/3 c. peas, fresh or frozen
• 2 Tbsp. pale dry sherry or broth
• 1 Tbsp. vinegar
• 1/2 tsp. tarragon, crumbled
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3 Tbsp. mayonnaise

1. Cook potatoes until tender, 15 to 20 minutes.
2. Reserving water in pan, remove potatoes to colander and rinse under cold water to cool.
3. Drain and cut into 1/2 inch dice.
4. Add carrots to reserved water and cook about 3 minutes until tender.
5. Remove from water, rinse and drain.
6. Add fresh peas to reserved water and cook 3 to 5 minutes.
7. If using frozen, thaw and drain well; do not cook.
8. Toss potatoes with sherry or broth, vinegar, tarragon, salt and pepper. Add carrots, peas and mayonnaise.
9. Cover and refrigerate.

red potatoes, carrot, peas, pale dry sherry, vinegar, tarragon, salt, pepper, mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792130 (may not work)