INGREDIENTS

2 tbsp finely chopped dill leaves
½ cup whisked curds (dahi)
1 tsp lemon juice
¼ cup fresh cream
salt and to taste
1 ½ cups boiled and peeled baby potatoes
1 cup boiled green peas
1 tbsp chopped dill leaves for garnish

METHOD

Combine all the ingredients in a deep bowl and mix well.
Refrigerate for ½ hour. Keep aside.
Now combine the potatoes, green peas and dressing in a deep bowl and toss well.
Serve chilled.