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"This is a spring version of the old standby barbecue/picnic potato salad.  It uses the tiniest new potatoes you can find, and fresh garden peas.  The dressing is a lightened up half and half mayo and Greek yogurt blend.  The flavor is brilliant thanks to fresh lemon juice, fresh dill and lots of snipped chives. Have you come across Peewee potatoes?  They&#8217;re the size of large grapes!  They cook up quickly and I think they look so cute in this salad. Look for the smallest potatoes you can find.  Halve or quarter them them if they are on the larger size.  I put the salad together while the potatoes are hot so they have a chance to absorb the flavors from the dressing. Don&#8216;t be shy with the fresh dill and chives.  The more the better. I just blanch the peas for a minute or so in boiling water to take the raw edge off.  There should be no doubt in anyone&#8217;s mind that you&#8217;ve used fresh garden peas, but the blanching brings out their flavor and improves their texture and color.  The lemon juice and yogurt make a really zingy dressing, and a little mayo keeps it from being &hellip;"
<https://heyfoodapp.com/search/rice-and-peas>