Dill Potato Salad

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Yield
8 servings
May 1999
RECIPE BY Southern Living

Ingredients

  • 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

Nutritional Information

  • Calories 178
  • Fat 5.1g
  • Cholesterol 7mg
  • Sodium 279mg

How to Make It

Step 1

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

Step 2

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.

Step 3

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

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