1 1/2 lb Potatoes

-- steamed, cut in chunks 1 c Peas; cooked and drained

1/2 c Chopped celery

----------------------------------DRESSING---------------------------------- 1/4 ts Salt

1 Garlic clove; halved

2 tb White wine vinegar

1 tb Dijon mustard

1/2 ts Sugar

1/4 c Mayonnaise

1/2 c Plain yogurt

6 Scallions; finely sliced

6 tb Fresh dill; chopped

Freshly ground pepper ----------------------------------GARNISH---------------------------------- Fresh dill sprigs Prepare potatoes and peas. Set aside to cool; add celery. Sprinkle salt in a salad bowl. Rub garlic around bowl; discard garlic. Add vinegar, mustard, sugar, mayonnaise, yogurt, scallions and dill. Mix until combined. Add potatoes, peas and celery, along with freshly ground pepper to taste. Mix together gently. Garnish with sprigs of dill. Yield: 6 to 8 servings. From 1991 "Shepherd's Garden Seeds" catalog. Pg. 52. Electronic format by Cathy Harned.