Submitted by: Dianne
Prep Time: 15 Minutes
Cook Time: 30 Minutes
A lighter version of potato salad for Spring. I made this for Easter and got many compliments. Asparagus and sugar snap peas were the stars in this salad.
Cook potatoes in boiling water about 20 minutes until done. Run cold water over potatoes until cooled.
Boil Asparagus and sugar snap peas for 3 minutes. Blanch in ice water to stop cooking. Whisk all vinaigrette ingredients. Cut cooled vegetables. Add radishes and green onions. Toss with vinaigrette. Can add salt and pepper if desired.