John's Shurfine Recipes
https://www.johnsshurfine.com/Recipes/Detail/3994/
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
|
|
|
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.
John's Shurfine Recipes
https://www.johnsshurfine.com/Recipes/Detail/3994/