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

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.

Gramma's comments: Needs more vinegar or spice. Grampa's rejoiner: This way the taste of the peas and asparagus comes through better. You decide.