Dilly potato salad

1 Salad

Ingredients

Quantity Ingredient
1½ pounds Potatoes steamed, cut in chunks
1 cup Peas; cooked and drained
½ cup Chopped celery
¼ teaspoon Salt
1 Garlic clove; halved
2 tablespoons White wine vinegar
1 tablespoon Dijon mustard
½ teaspoon Sugar
¼ cup Mayonnaise
½ cup Plain yogurt
6 Scallions; finely sliced
6 tablespoons Fresh dill; chopped
Freshly ground pepper
Fresh dill sprigs

Directions

DRESSING

GARNISH

Prepare potatoes and peas. Set aside to cool; add celery.

Sprinkle salt in a salad bowl. Rub garlic around bowl; discard garlic. Add vinegar, mustard, sugar, mayonnaise, yogurt, scallions and dill. Mix until combined. Add potatoes, peas and celery, along with freshly ground pepper to taste. Mix together gently. Garnish with sprigs of dill.

Yield: 6 to 8 servings.

From 1991"Shepherd's Garden Seeds" catalog. Pg. 52. Electronic format by Cathy Harned.

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