Spring Potato Salad

Directions

1. 1
   Cook potatoes until tender, 15 to 20 minutes.
2. 2
   Reserving water in pan, remove potatoes to colander and rinse under cold water to cool.
3. 3
   Drain and cut into 1/2 inch dice.
4. 4
   Add carrots to reserved water and cook about 3 minutes until tender.
5. 5
   Remove from water, rinse and drain.
6. 6
   Add fresh peas to reserved water and cook 3 to 5 minutes.
7. 7
   If using frozen, thaw and drain well; do not cook.
8. 8
   Toss potatoes with sherry or broth, vinegar, tarragon, salt and pepper. Add carrots, peas and mayonnaise.
9. 9
   Cover and refrigerate.