Spring Potato Salad

1. 1

   Cook potatoes until tender, 15 to 20 minutes.

2. 2

   Reserving water in pan, remove potatoes to colander and rinse under cold water to cool.

3. 3

   Drain and cut into 1/2 inch dice.

4. 4

   Add carrots to reserved water and cook about 3 minutes until tender.

5. 5

   Remove from water, rinse and drain.

6. 6

   Add fresh peas to reserved water and cook 3 to 5 minutes.

7. 7

   If using frozen, thaw and drain well; do not cook.

8. 8

   Toss potatoes with sherry or broth, vinegar, tarragon, salt and pepper. Add carrots, peas and mayonnaise.

9. 9

   Cover and refrigerate.

No additional tips available.