Spring Potato Salad with Leaf Lettuce

This looks like it will be an exciting week at the farm. Our first shelling peas are now available! We will be digging our first new potatoes on Friday and our famous sweet corn will be coming soon, albeit not soon enough for most of us.

Now is the perfect time to share one of our favorite potato salad recipes.

Spring Potato Salad with Leaf Lettuce

8-10 new potatoes, sliced
1 cup fresh peas
1/2 cup sliced celery
2 TBS. Tarragon vinegar
1/2 cup plain yogurt
2 TBS. Sour cream
1-2 tsp dill weed
2 cups torn leaf lettuce

Cook potatoes in a small amount of boiling, salted water until fork tender. Add peas during last 3-4 minutes of cooking. Drain well. In a medium bowl, combine warm potatoes, peas, celery, onion, and vinegar. Mix well, cover and refrigerate for at least 1 hour. In a small bowl, combine yogurt, sour cream and dill. Add to potato mixture-mix. Just before serving, lightly toss potato mixture and lettuce.

Recipe from Classic Pillsbury Cookbooks