Dill Potato Salad

• 3 lbs potatoes
• 16 ounces frozen peas
• 14 cup chopped onion
• 2 garlic cloves, minced
• 1 cup plain fat-free yogurt
• 13 cup light mayonnaise
• 12 teaspoon granulated sugar
• 12 teaspoon salt
• 14 teaspoon black pepper
• 14 teaspoon celery salt
• 2 teaspoons dried dill weed
• 2 tablespoons lemon juice

1. Boil potatoes in water to cover until tender.
2. Let cool.
3. Peel and slice thin.
4. Rinse frozen peas with hot water; drain well.
5. Add peas to sliced potatoes.
6. Add onion and garlic.
7. In a small bowl, combine yogurt, mayonnaise, sugar, salt, pepper, celery salt, dill weed and lemon juice; mix well.
8. Pour over potato mixture; mix well.
9. Refrigerate, covered, 4 hours to let flavors blend before serving.

potatoes, frozen peas, onion, garlic, yogurt, light mayonnaise, sugar, salt, black pepper, celery salt, dill weed, lemon juice

Taken from www.food.com/recipe/dill-potato-salad-416416 (may not work)