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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a different potato salad with peas and dill. Quick and easy because you cut the potatoes before you boil them Ingredients:
2 pounds small new potatoes, cut into cubes |
1/2 cup mayonnaise |
1/2 cup plain low-fat yogurt or sour cream |
1 tablespoon dijon mustard |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 small sweet onion, chopped |
3 tablespoons minced fresh dill or scant tablespoon dried dill |
1 (10-ounce) package frozen tiny sweet green peas |
Directions:
1. Cook potatoes in boiling water to cover in a saucepan 20 minutes or until tender; drain and rinse with cold water, set aside
2. While potatoes are cooking, stir together mayonnaise and next 6 ingredients in a large bowl
3. Add peas to mayonnaise mixture and stir
4. Add potatoes and toss to coat
5. Cover and chill at least 2 hours.
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