DILLY POTATO SALAD

      Title: DILLY POTATO SALAD
  Categories: Harned 1994, Herb/spice, Salads, Side dish, Vegetables
       Yield: 1 Salad
  
   1 1/2 lb Potatoes
            -- steamed, cut in chunks
       1 c  Peas; cooked and drained
     1/2 c  Chopped celery
 
 MMMMM--------------------------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
 
 MMMMM--------------------------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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