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Dilly Potato Salad

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      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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