This recipe came from my friend, Rachel, who served it at a wonderful 4th of July party we were lucky enough to attend back in the late 90s. Stan thought it was the best potato salad he’d eaten.

1 1/2 to 2 pounds small new potatoes cut into wedges
1 10-ounce package frozen tiny sweet green peas, thawed and drained
1/2 cup mayonnaise
1/2 cup plain Greek yogurt (the original recipe called for sour cream)
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
1/2 cup of finely chopped Vidalia (sweet) onion or to taste
3 tablespoons minced fresh dill
Fresh dill sprigs to garnish.

Cook potato wedges in boiling water to cover for 25 minutes or until tender; drain add peas. Stir together mayonnaise and next seven ingredients in a large bowl. Add potato mixture toss to coat cover and chill at least two hours. Garnish with dill sprigs if desired.