3/4clight mayonnaiseI use Hellman's Olive oil mayo
1/2creduced fat sour cream
pinchfresh cracked pepper
1cpacked arugularoughly chopped
1cpeasthawed if frozen
2large celery ribsdiced
Cut the potatoes into large, bite-sized pieces and put in a large pot. Cover with cold water and bring to a boil. Simmer 15-20 minutes until potatoes are just fork tender. Drain and rinse quickly with cold water.
In a large bowl, whisk together the dill, Dijon, mayonnaise, sour cream, salt, and pepper. Toss in the potatoes, arugula, peas, and celery. Taste for seasoning. Yield: 6 servings.