Ingredients
2 lb red-skinned potatoes
1/2 t dried dill
1 t Dijon mustard
3/4 c light mayonnaise (I use Hellman’s Olive oil mayo)
1/2 c reduced fat sour cream
pinch kosher salt
pinch fresh cracked pepper
1 c packed arugula, roughly chopped
1 c peas, thawed if frozen
2 large celery ribs, diced
Preparation
