Sugar Snap Potato Salad

Yield: 12 servings

Ingredients

1 1/2 lbs. small red potatoes cooked and quartered

1/2 lb. fresh sugar snap peas

1/2 cup finely chopped red onion

1/3 cup mayonnaise

1/3 cup plain yogurt

1 clove garlic, minced

3 tablespoons Dijon mustard

2 teaspoons dill weed

1/2 teaspoon salt

Add To

Directions:

Place the cooked potatoes in a large bowl; add peas and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and gently toss to coat. Cover and refrigerate for at least 2 hours to blend flavors.

Please note that some ingredients and brands may not be available in every store.

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