Instructions: In a large saucepan place potatoes with enough salted water to cover. Bring to a boil; boil until potatoes are nearly tender, about 2 minutes.

Add asparagus and peas; cook until asparagus are barely tender, about 2 minutes. Transfer vegetables to a colander; drain. Place in a large bowl; add venegar, toss to coat. Add radishes and dressing; stir to coat. Serve warm or cover and refrigerate until cold, about one hour.

Serves 4.

For the dressing: In a small bowl combine all ingredients.

Makes 1/2 cup.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.