Spring Veggie Salad

2 pounds small red potatoes cut in small cubes, leave on peels and boil until tender in salted water, cool.
1 pound asparagus lightly boiled in a large skillet of salted water until just tender, remove from hot water and shock in cold water to keep bright green color. Cut into 1/2 inch pieces.
1 large red pepper chopped
1 package frozen baby peas, thawed
1 pint cherry tomatoes, quartered
1 english cucumber, peeled and cut into 1/2 inch pieces
1 bunch scallions finely sliced including light green part
1/2 cup finely diced celery
1 bunch watercress leaves

Dressing:
2 cups mayonnaise
zest and juice from 1 lemon
zest and juice from 1 lime
2 teaspoons tarragon
2 teaspoons bon appetit
2 teaspoons sugar
1 teaspoon pepper
salt to taste

Combine all springtime veggies and toss well with dressing. Refrigerate for about a half hour before serving.

Bon Appetit:
equal parts celery salt, sugar, onion powder