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 <phannema@wizard.ucr.edu> on Jun 14, 1998, converted by MM_Buster v2.0l.
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