Potato Salad
About 2 lbs small potatoes 2 T kosher salt 2 cups fresh peas 2 cups cut asparagus 1/2 cup each finely chopped onion and celery White sauce 1/2 cup each Greek yogurt and mayonnaise 2 T dill weed (dried) 1 t ground pepper 1 to 2 T prepared mustard Salt to taste
About 2 lbs small potatoes
2 T kosher salt
2 cups fresh peas
2 cups cut asparagus
1/2 cup each finely chopped onion and celery
White sauce
1/2 cup each Greek yogurt and mayonnaise
2 T dill weed (dried)
1 t ground pepper
1 to 2 T prepared mustard
Salt to taste
Wash and cut potatoes in to 4 or 8 pieces. Cover with water in a sauce pan and add salt. Cook until just tender. Drain. Microwave peas and asparagus until just hot. Mix hot potatoes, peas, asparagus, and white sauce. Add and mix yogurt, mayonnaise, dill, mustard, and pepper. Chill thoughly. Add onion and celery. Add salt if necessary. Serve cold.
Wash and cut potatoes in to 4 or 8 pieces. Cover with water in a sauce pan and add salt. Cook until just tender. Drain.
Microwave peas and asparagus until just hot.
Mix hot potatoes, peas, asparagus, and white sauce. Add and mix yogurt, mayonnaise, dill, mustard, and pepper. Chill thoughly.
Add onion and celery. Add salt if necessary.
Serve cold.
