Dill Potato Salad Recipe
Ingredients
| Potatoes | 3 Pound | |
| Peas package | 1 | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm) | |
| Yogurt - 1 cup, plain non-fat | ||
| Light mayonnaise | 1/3 Cup (16 tbs) | |
| Sugar - 1/2 teaspoon, granulated | ||
| Salt | 1/2 Teaspoon | |
| Black pepper | 1 /4 Teaspoon | |
| Celery salt | 1/4 Teaspoon | |
| Dill weed | 2 Teaspoon, dried | |
| Lemon juice | 2 Tablespoon | |
Directions
MAKING
1) In a pan, boil the potatoes until tender, then peel and thinly slice them.
2) Rinse the frozen peas with hot water, drain well.
3) Add to the sliced potatoes alongwith the onion and garlic.
4) In a small bowl, mix the yogurt, mayonnaise, sugar, salt, pepper, celery salt, dill weed and lemon juice together.
5) Pour over the potato mixture, toss well to coat.
6) Cover and refrigerate for 4 hours for the flavors to blend before serving.
SERVING
7) Serve immediately on individual serving plates.
1) In a pan, boil the potatoes until tender, then peel and thinly slice them.
2) Rinse the frozen peas with hot water, drain well.
3) Add to the sliced potatoes alongwith the onion and garlic.
4) In a small bowl, mix the yogurt, mayonnaise, sugar, salt, pepper, celery salt, dill weed and lemon juice together.
5) Pour over the potato mixture, toss well to coat.
6) Cover and refrigerate for 4 hours for the flavors to blend before serving.
SERVING
7) Serve immediately on individual serving plates.
Chef
