2 lb. tiny new potatoes, 12-16
2 c. frozen peas or 2 lb. pods
1/2 c. mayonnaise or salad dressing
1/2 c. sour cream
1 tbsp. prepared mustard
1/2 tsp. tarragon, crushed
1/2 c. finely chopped onions
1/2 c. radishes
1/2 c. shredded Swiss cheese; optional

Cook potatoes for 10-15 minutes in salt water; covered. Cool and quarter. Cook peas and drain. Cool. Combine mayonnaise, sour cream, mustard, tarragon and 1/2 teaspoon salt. In a large bowl, combine potatoes, peas and onions. Add dressing. Toss lightly to coat. Cover and chill thoroughly. Just before serving add radishes, mix gently and sprinkle cheese over the top.