1 1/2 lb Potatoes

           -- steamed, cut in chunks
      1 c  Peas; cooked and drained

    1/2 c  Chopped celery

----------------------------------DRESSING----------------------------------
    1/4 ts Salt

      1    Garlic clove; halved

      2 tb White wine vinegar

      1 tb Dijon mustard

    1/2 ts Sugar

    1/4 c  Mayonnaise

    1/2 c  Plain yogurt

      6    Scallions; finely sliced

      6 tb Fresh dill; chopped

           Freshly ground pepper
----------------------------------GARNISH----------------------------------
           Fresh dill sprigs
  Prepare potatoes and peas.  Set aside to cool; add celery.
  Sprinkle salt in a salad bowl.  Rub garlic around bowl; discard
  garlic. Add vinegar, mustard, sugar, mayonnaise, yogurt, scallions
  and dill.  Mix until combined.  Add potatoes, peas and celery, along
  with freshly ground pepper to taste.  Mix together gently.  Garnish
  with sprigs of dill.
  Yield: 6 to 8 servings.
  From 1991 "Shepherd's Garden Seeds" catalog.  Pg. 52.  Electronic
  format by Cathy Harned.