*  Exported from  MasterCook  *

                            DILLY POTATO SALAD

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Harned 1994                      Herb/spice
                Salads                           Side dish
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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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