Ingredients
3
cups fresh sugar snap peas
2 1/2
lb assorted small potatoes (such as small Dutch yellow, Peruvian blue and Red Bliss) 1/2 cup thinly sliced radishes
1
yellow bell pepper, chopped
1
cup champagne vinaigrette dressing
1
teaspoon pepper
1/4
teaspoon salt
Preparation
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.
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.
