Dilled New Potato Salad - cooking recipe

Ingredients

3 lb. small new potatoes
1/2 medium red onion, sliced
1 lb. peas
1 c. Hellmann's mayonnaise
1/2 c. dairy sour cream
1 to 2 Tbsp. dill weed
pinch of salt

Preparation

Scrub potatoes, cut into quarters, do not peel.
Cook until just tender, do not overcook.
Cool down in strainer with cold water.
Cook peas in boiling water until done.
Drain and flush with cold water.
When peas and potatoes are cool, add onion (sliced thin in partial rings), mayonnaise (1/2 cup at a time), sour cream and dill.
Mix well.
Mixture should be nicely coated with mayonnaise, not swimming.
Salt lightly to taste.