Spring Vegetable Confetti Salad

2 1/2: lb assorted small potatoes (such as small Dutch yellow, Peruvian blue and Red Bliss) 1/2 cup thinly sliced radishes

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1

In large saucepan, heat 2 quarts (8 cups) water to boiling. Add sugar snap peas. Cover; cook 1 minute. Remove peas from boiling water; immediately rinse with cold water until cooled. Drain. Return water to boiling. Add potatoes. Cover; cook 10 minutes or until tender. Drain. Immediately rinse with cold water until cooled. Cut any large potatoes in half.
2

In large bowl, mix peas, potatoes, radishes and bell pepper. Drizzle with dressing; toss to coat. Sprinkle with pepper and salt. Serve immediately or refrigerate until serving time.

This is a beautiful salad that celebrates spring produce. Use your favorite basic vinaigrette dressing, if desired.

Nutrition Information

1/2 Vegetable; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.