Spring Vegetable Confetti Salad

Steps

• 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.