1 1/2 pound tiny red potatoes 1 cup water 1 1/2 pound sugar snap or snow peas ***Dressing*** 2/3 cup real mayonnaise 3 tablespoons Dijon mustard 1/3 cup finely chopped red onion 2 teaspoons dried dill (or use fresh) 1 clove garlic, finely minced
Cut potatoes in small pieces, at least quartered. Place in large saucepan, add water, cover and cook until almost done.
Place peas on top, cover and turn off heat. Let steam until everything is done. Keep your eyes on this so they do not burn, since there is not a lot of water used. Drain well, place in large bowl and refrigerate until cold.
Mix all dressing ingredients together, then gently mix this into the veggies. Refrigerate at least 1 hour to chill thoroughly.