CREAMY DILL POTATO SALAD

Although it can be purchased in most supermarkets, I like to use dill from my own garden when it's in season.  This year we had a bumper crop of snow peas, so I came up with this recipe for light potato salad.  We think it has a fresh, summery taste!  Sliced snap peas or celery would be acceptable substitutes for snow peas.  Dill is easy to grow in your garden and self seeds, so it comes up every year.

3 cups cubed potatoes, peeled or unpeeled

1/2 cup sliced snow peas (or substitute sliced snap peas or celery)

1/4 cup finely chopped onion

1 tablespoon minced fresh dill 

1/3 cup nonfat or 2% plain Greek yogurt

1/4 cup canola or vegan mayo

2 tablespoons pickle relish

1 tablespoon prepared mustard

1 tablespoon white vinegar

1/4 teaspoon garlic powder

salt and pepper to taste

Cook potatoes in boiling water (salted if desired) for 8-10 minutes, or until tender.  Cool.  Place potatoes in a medium size bowl.  Add snow peas and onion.  In a small bowl, combine remaining ingredients for the dressing.  Stir into potato mixture.  Chill for several hours before serving.  Makes about 6 servings.