Spring Potato Salad - cooking recipe

Ingredients

1 lb. red potatoes
1 medium carrot, peeled and diced
1/3 c. peas, fresh or frozen
2 Tbsp. pale dry sherry or broth
1 Tbsp. vinegar
1/2 tsp. tarragon, crumbled
1/2 tsp. salt
1/4 tsp. pepper
3 Tbsp. mayonnaise

Preparation

Cook potatoes until tender, 15 to 20 minutes.
Reserving water in pan, remove potatoes to colander and rinse under cold water to cool.
Drain and cut into 1/2 inch dice.
Add carrots to reserved water and cook about 3 minutes until tender.
Remove from water, rinse and drain.
Add fresh peas to reserved water and cook 3 to 5 minutes.
If using frozen, thaw and drain well; do not cook.
Toss potatoes with sherry or broth, vinegar, tarragon, salt and pepper. Add carrots, peas and mayonnaise.
Cover and refrigerate.