Tangy Dill Potato Salad

Ingredients

• 1.5 Kg baby potatoes
• 1 cup sugar snap green peas
• ¾ cup white onion
• 3 Tbsp fresh dill
• 2 Tbsp fresh chives
• 2 cups mayonnaise
• ⅛ cup (½ lemon) fresh lemon juice
• 2 Tbsp milk
• 2 tsp honey
• kosher salt
• ground pepper to taste

 

Method

 

Cur potatoes and place in a large pan with salt water.

Bring to boil and cook for 15 to 20 minutes over medium heat until tender.

While potatoes are boiling, put peas in colander and place over sauce pan for 45 seconds to blanch.

 

Remove potatoes from heat when finished cooking, drain and allow to cool.

 

In large mixing bowl, combine remaining ingredients and stir thoroughly.

 

Gently fold in potatoes using large rubber spatula, gently scraping sides of bowl and incorporating potatoes into other ingredients.

 

Garnish with dill sprigs and serve.