2 lbs. tiny new potatoes (12 to 16)
2 c. shelled fresh peas (2 lbs. in pods) or 2 c. frozen peas
1/2 c. mayonnaise or salad dressing
1/2 c. dairy sour cream
1 tbsp. prepared mustard
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 (opt.)

1. Scrub potatoes; cook, covered in boiling salted water for 10 to 15 minutes or until tender, drain. Cool, quarter.

2. Cook peas, covered, in small amount of boiling salted water 10 to 12 minutes or just until tender. Drain, cool.

3. Combine mayonnaise, sour cream, mustard, chervil, and 1/2 teaspoon salt.

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

5. Just before serving, add radishes; mix gently. Sprinkle cheese over top, if desired. Makes 8 servings.