Dilled New potato Salad Serves 8
2 lbs. new potatoes, cut into wedges 3 green onions, sliced
1 cup sweet spring peas 3 T. fresh dill, chopped
½ cup mayonnaise ½ cup plain yogurt
1 tablespoon Dijon mustard ¼ teaspoon pepper
1 cloves fresh garlic, minced with ½ tsp. salt
Place potatoes in saucepan and cover with cold water. Cook until tender, about 20 minutes.
Add peas, and cook 2 minutes more.
Drain and cool. Chill until ready to use.
In a large bowl, mix remaining ingredients. Add potatoes and pea. Toss to coat. Chill well before serving.
*Recipe by Judy Radant
