*  Exported from  MasterCook  *
 
                             DILLY POTATO SALAD
 
 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.
  
 
 
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