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.
