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Submitted by: Linda Stone from Cookeville, TN
Originally shared on the web 01/03/2012

2 lbs. new potatoes, cut into wedges
10-oz. pkg. frozen petite sweet peas, thawed and drained
1/2 c. mayonnaise
1/2 c. plain yogurt
1 sweet onion, chopped
3 T. fresh dill, minced
1 T. Dijon mustard
1 t. garlic salt
1/4 t. pepper

In a saucepan over medium-high heat, cover potatoes with water. Cook for 20 minutes, or until tender. Drain and add peas. In a large bowl, stir together remaining ingredients. Add potato mixture; toss gently to coat. Cover and chill at least 2 hours. Serves 8.