Ingredients25 m servings
- 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 onion. 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.
- Nutritional Analysis: One 3/4-cup serving (prepared with reduced-fat mayonnaise and reduced-fat yogurt) equals 84 calories, 3 g fat (0 saturated fat), 3 mg cholesterol, 253 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
ReviewsRead all reviews 4
Really tasty! I liked the the crunch & flavor of the pea pods. Nice change from the usual celery in potato salad. Recipe did not specify if dill was fresh or dry. I used fresh-one large tables...
I thought this recipe was fantastic. The only change I would make next time would be to use 2 tbsp of dijon instead of 3. I love dijon, but my husband thought it was a bit strong. Great Recip...
Nobody really liked it. I took it to a family birthday party and I ended up taking all of it home.