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