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Ingredients

• 12 large eggs
• 1  lemon
• 3 sprig(s) fresh dill, leaves chopped, stems reserved
• 12 ounce(s) large shrimp (16- to 20-count), shelled and deveined
• 12 ounce(s) Yukon gold potatoes, scrubbed and cut into 1/2-inch chunks
• Salt
• Pepper
• 12 ounce(s) sugar snap peas, strings removed, cut in halves at an angle
• 1.5 cup(s) frozen peas
• 1 cup(s) plain yogurt
• 1 tablespoon(s) Dijon mustard
• .5 cup(s) finely chopped red onion (1 small onion)
• 3 stalk(s) celery, finely chopped
• 1 tablespoon(s) white wine vinegar
• 2 tablespoon(s) olive oil

Description

Made Without Mayo, This Company-worthy Combo Of Egg, Shrimp, And Potato Salad Gets Its Creaminess From A Tangy Yogurt-and-mustard Dressing. Plate It Alongside Fresh-picked Peas Tossed In A Light Lemon-dill Vinaigrette.

Delish