INGREDIENTS
20 very small red-skinned potatoes (about 1 lb)
3 eggs
½ cup frozen peas, thawed
3 Tbsp chopped fresh dill
3 Tbsp chopped red onion
½ cup mayonnaise
1 tsp prepared horseradish
1 tsp yellow mustard
1 tsp sugar
½ tsp salt
¼ tsp black pepper
DIRECTIONS
In a pot of boiling, salted water, cook potatoes 20 minutes, or until tender. In a second pot, simmer eggs 15 minutes.
Drain potatoes. Peel and chop into 1½-inch pieces. Drain eggs. Peel under cold running water. Quarter and add to salad. Add peas, 2 Tbsp dill, and red onion.
In a small bowl, combine mayonnaise, horseradish, mustard, sugar, salt, and pepper. Gently toss dressing with salad. Spoon into serving bowl. Sprinkle with remaining dill. Before serving, taste; add extra salt and pepper, if desired.
