Monday, June 28, 2010

Dilled New Potato Salad

1 (5 pound) bag red skinned new potatoes, cut into quarters
1 (16 ounce) bag of frozen green peas
1 (32 ounce) container plain non-fat yogurt
1 package Knorr Dill Dressing dip Mix
1 package ranch dressing dip mix
1 teaspoon cracked black pepper
1 (2 cup) package grated sharp cheddar cheese

Mix together the yogurt with the dill dip mix, the ranch dressing mix and the black pepper. Set aside. Bring the new potatoes to a boil in one and one half the times of water as potatoes. Cook about 10-15 minutes until they are fork tender. During the last 2 minutes of cooking the potatoes add the bag of frozen peas. This is to blanch them, not cook them through. Remove from the stove and drain in a colander. Rinse with cold water until they are cool. Then drain thoroughly. Toss cooled potato/pea mixture in the yogurt dressing. Fold in the cheddar cheese. This recipe is best when prepared the day before and refrigerated until ready to serve.

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