• 2 lbs. new potatoes, peeled and cut into 1/2 inch pieces, about 3 1/2 cups
• 8 oz. asparagus, trimmed and cut into 1 inch pieces
• 1/4 cup thawed frozen green peas
• 1 T rice vinegar or white wine vinegar
• 3/4 cup sliced radishes
• 1/2 cup creamy tarragon dressing (follow this link for recipe) 

Serves 4

Place potatoes in a large saucepan with enough water to cover and bring to a boil. Boil until potatoes are nearly tender, about 2 minutes. Add asparagus and peas and cook until asparagus are barely tender, about 2 minutes. Transfer vegetables to a colander and drain. Place vegetables in a large bowl, add vinegar and toss to coat. Add the radishes and the creamy tarragon dressing and toss to coat. Serve warm or cover and refrigerate until cold, about 1 hour.