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Spring Potato Salad with Leaf Lettuce




Source of Recipe


Light Summer Meals


Recipe Introduction


An alternative to regular potato salad.


List of Ingredients




8 to 10 new potatoes, sliced
1 cup fresh or frozen peas, thawed
½ cup sliced celery
2 tablespoons chopped onion
1 tablespoon Tarragon vinegar
½ cup plain yogurt
2 tablespoons sour cream
1 to 2 teaspoons dill weed
2 cups torn leaf lettuce



Recipe



Cook potatoes in small amount of salted, boiling water until fork tender; add fresh peas during the last 3 to 4 minutes of cooking (Do not cook frozen, thawed peas.) Drain well. In medium bowl, combine warm potatoes, peas, celery, onion, and vinegar; mix well. Cover; refrigerate at least 1 hour or until chilled. In a small bowl, combine yogurt, sour cream and dill. Add to potato mixture; gently toss. Just before serving, lightly toss potato mixture and lettuce.