Dill-icious Potato Salad

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OK, that title is so corny but I couldn’t resist.

Last weekend my husband made spicy dill pickles (yum!).  Due to a slight error I made in calculating how much dill we’d need, we ended up with five unused bunches of dill in the fridge even after making a dozen jars of pickles.  So even though I didn’t grow the dill myself, I thought I’d throw out the recipe for those of you who might be growing dill and/ or potatoes, peas, or any of the other ingredients in this cool, crisp salad.

From Recipes From A Kitchen Garden by Renee Shepherd and Fran Raboff

  • 1 1/2 pounds new potatoes, steamed and cut into chunks
  • 1 cup cooked peas, drained
  • 1/2 cup chopped celery (I used cucumber instead)

Dressing:

  • 1/4 t salt
  • 1 clove garlic, halved (I crushed mine)
  • 2 T white wine vinegar
  • 1 T Dijon mustard
  • 1/2 t sugar
  • 1/4 cup mayo (I used light)
  • 1/2 cup plain yogurt
  • 6 scallions, finely sliced
  • 6 T chopped fresh dill
  • freshly ground pepper to taste

Prepare peas, potatoes and celery/ cucumber and set aside. Mix together all dressing ingredients. Pour over peas and potatoes and mix gently together. Garnish with sprigs of dill.

I’ve still got 4 bunches of dill in the fridge. What should I do with those? One can only eat so much potato salad!

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