2 lb. tiny new red potatoes (12-16)
2 c. fresh or frozen peas
1/2 c. Hellmann's mayonnaise
1/2 c. sour cream
1 tbsp. prepared mustard
1/2 tsp. salt
1/2 tsp. dried chervil or tarragon, crushed
1/2 c. finely chopped onion
1/2 c. sliced radishes
1/2 c. shredded Swiss cheese, optional

1. Cook potatoes 10-15 minutes or until tender. Drain, cool and quarter. Do not peel.

2. Rinse frozen peas in hot water. Cook fresh peas 3 minutes, drain and cool.

3. Combine mayonnaise, sour cream, mustard, chervil or tarragon and salt.

4. In a bowl combine potatoes, peas and onion. Add dressing. Toss lightly. Cover and chill.

5. Just before serving; add radishes. Sprinkle cheese over top. I use 1/4 teaspoon each of chervil and tarragon.