Sugar Snap Potato Salad

1-1/2 lb small red potatoes, quartered

3 T. Dijon mustard

lb fresh sugar snap peas

2 tsp. dill weed

c. finely chopped red onion

tsp salt

1/3 c. mayonnaise

 

1/3 c. plain yogurt

 

1-1/2 lb small red potatoes, quartered

 

 

Cook potatoes in boiling water until tender, about 12 minutes.  Rinse with cold water and drain.  Place the 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 1 hour.  Yield 12 servings..