Ingredients:
1 1/2 lbs small red potatoes, quartered
1/2 lb fresh sugar snap peas
1/2 cup finely chopped red onions
1/3 cup mayonnaise
1/3 cup plain yogurt
1 garlic cloves, minced
3 tablespoons Dijon mustard
2 teaspoons dill weed
1/2 teaspoon salt
Directions:
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 onions.
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.
Servings: 12
Time preparation: 10 min.
Time total: 82 min.