Crunchy Pea Salad - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen baby peas, thawed
1 c. diced celery
1 c. chopped cauliflower
1/4 c. diced green onion
1 c. chopped cashews
1/2 c. sour cream (I use nonfat)
1 c. prepared Ranch dressing
crisp cooked and crumbled bacon
6 medium potatoes (about 2 lb.)
1 clove garlic, cut into halves
1/4 tsp. (1/2 cube) instant beef or chicken bouillon
1/3 c. hot water
1/3 c. dry white wine (Chardonnay)
Tarragon Dressing

Preparation

Cut potatoes into pieces and place in boiling water.
Cook until tender, approximately 10 minutes. Drain and cool.
Rub 2-quart bowl with garlic.
Discard garlic.
Place potatoes in bowl.
Dissolve bouillon in water.
Add wine. Pour over potatoes. Cover and refrigerate, stirring once or twice.
Drain.