Dill Potato Salad

Southern Living
8 servings


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2 pounds small new potatoes, cut into wedges
1 (10-ounce) package frozen tiny sweet green peas, thawed and drained
1/2 cup reduced-fat mayonnaise
1/2 cup plain low-fat yogurt
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 small sweet onion, chopped
3 tablespoons minced fresh dill
Garnish: fresh dill sprigs


Cook potato wedges in boiling water to cover in a saucepan 25 minutes or until tender; drain and add peas.

Stir together mayonnaise and next 7 ingredients in a large bowl. Add potato mixture; toss to coat. Cover and chill at least 2 hours. Garnish, if desired.

Prep: 15 min., Cook: 25 min., Chill: 2 hrs.

Created date

February 1999

Nutritional Information

Calories 178
Fat 5.1 g
Cholesterol 7 mg
Sodium 279 mg