1 lb. tiny new potatoes
2 c. fresh pea pods
1/4 c. sour cream
1/4 c. mayonnaise
1 tsp. dill weed
1 tbsp. snipped chives
Bibb lettuce

Quarter potatoes and cook covered in a small amount of boiling water for 8 minutes.

Add peas to the saucepan and cover and cook 3 minutes. Drain and cool.

Stir together sour cream, mayonnaise, dill, chives and 1/4 teaspoon salt. Cover and chill.

Line plates with Bibb lettuce, mound potato salad on top and spoon dressing over all. Serves 6.