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Dill Potato Salad

Salad.Dominion's picture
Ingredients
  Potatoes 3 Pound
  Frozen peas 16 Ounce (1 Package)
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Plain nonfat yogurt 1 Cup (16 tbs)
  Plain non fat yogurt 1 Cup (16 tbs)
  Light mayonnaise 1⁄3 Cup (5.33 tbs)
  Granulated sugar 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Celery salt 1⁄4 Teaspoon
  Dried dill weed 2 Teaspoon
  Lemon juice 2 Tablespoon
Directions

MAKING
1) In a pan, boil the potatoes until tender, then peel and thinly slice them.
2) Rinse the frozen peas with hot water, drain well.
3) Add to the sliced potatoes alongwith the onion and garlic.
4) In a small bowl, mix the yogurt, mayonnaise, sugar, salt, pepper, celery salt, dill weed and lemon juice together.
5) Pour over the potato mixture, toss well to coat.
6) Cover and refrigerate for 4 hours for the flavors to blend before serving.

SERVING
7) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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