Title: Dilly Potato Salad
Categories: Spice Salad Side
Yield: 1 Salad

1 1/2	lb	Potatoes - steamed, cut in chunks
1	c	Peas; cooked and drained
1/2	c	Chopped celery
DRESSING
1/4	ts	Salt
1		Garlic clove; halved
2	tb	White wine vinegar
1	tb	Dijon mustard
1/2	ts	Sugar
1/4	c	Mayonnaise
1/2	c	Plain yogurt
6		Scallions; finely sliced
6	tb	Fresh dill; chopped
		Freshly ground pepper
GARNISH
		Fresh dill sprigs

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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