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Dilly Potato Salad

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CATEGORY CUISINE TAG YIELD
Vegetables Harned 1994, Herb/spice, Salads, Side dish, Vegetables 1 Salad

INGREDIENTS

1 1/2 lb Potatoes steamed, cut in chunks
1 c Peas; cooked and drained
1/2 c Chopped celery
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
Fresh dill sprigs

INSTRUCTIONS

DRESSING
GARNISH
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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