Instructions: In a large pot, place the potatoes and cover with lightly salted water.

Place over medium-high heat and boil until tender but firm, 15-20 minutes.

Dont overcook the potatoes or they will fall apart. Pour the potatoes into a colander and rinse until cool. Drain, place the potatoes in a bowl, and refrigerate until cold.

Cut potatoes into thirds or any size you prefer, and place in a large bowl. Add the peas, onion, parsley, tarragon, savory, and oregano. Mix lightly to blend. Pour the dressing over the potatoes and herbs and toss gently. Serve on lettuce leaves or radicchio with a crowning dash of fresh pepper.

* Dressing: In a small bowl, whisk together the Tahini Tarragon Dressing ingredients, adding water as needed.

Makes about 2/3 cup. Pantry

Note:
Substitute a commercial lo/no fat Lemon Tarragon Dressing (such as Briannas). Add fresh herbs to taste.

Did you know: Potatoes are usually considered a carbohydrate, but they are also a moderate source of protein.

This recipe: A blend of fresh herbs and red onion gives bright flavors to this salad. Tahini adds calcium to the creamy, dairy-free dressing. CALS 264 with 30.6% CFF (9.3g).

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