Close
Ingredients
| russet potatoes: 3 lbs |
| frozen peas: 1 lb |
| onions (chopped): 1/4 cup |
| garlic: 2 cloves (minced) |
| nonfat plain yogurt: 1 cup |
| lite mayonnaise: 1/3 cup |
| granulated sugar: 1/2 tsp |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| celery salt: 1/4 tsp |
| dried dill weed: 2 tsp |
| lemon juice: 2 Tbl |
Dill Potato Salad
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
7 serving(s)
Tags
- Boil potatoes in water to cover until tender. Let cool. Peel and slice thin.
- Rinse frozen peas with hot water; drain well. Add peas to sliced potatoes. Add onion and garlic.
- In a small bowl, combine yogurt, mayonnaise, sugar, salt, pepper, celery salt, dill weed and lemon juice; mix well. Pour over potato mixture; mix well. Refrigerate, covered, 4 hours to let flavors blend before serving.