Ingredients

1 1/2 pounds small red potatoes, scrubbed and quartered
1/2 pound sugar snap peas or snow peas, trimmed
1/2 cup finely chopped red onion
2 teaspoons dried dill weed
1/3 cup each reduced fat mayonnaise and plain nonfat yogurt
3 tablespoons mustard, any flavor
1 clove garlic, minced

Directions

Cook potatoes in boiling water 15 minutes or until tender. Rinse with cold water and drain. Place potatoes in a large bowl, add peas, onion and dill.

Stir together mayonnaise, yogurt, mustard and garlic. Pour over vegetables; toss well to coat. Cover and refrigerate 1 hour before serving, or overnight. Garnish as desired. Makes 6 side-dish servings.