2 qt. cooked potatoes
2 c. cooked peas
2 (6 1/2 oz.) cans tuna, flaked, drained
1/2 tsp. dill weed
3 c. shredded iceberg lettuce
2 c. chopped tomato
2 c. chopped cucumber
Dill sauce

Combine potatoes and peas. Toss tuna with dill weed. Layer lettuce, potato mixture, tomato, tuna mixture and cucumber in salad bowl. Top with 1 1/2 cups dill sauce. Cover and chill. Serve with remaining dill sauce.

DILL SAUCE:

1 c. Miracle Whip
1 c. dairy sour cream
1/2 c. milk
1/4 c. chopped pickle
1/4 c. green onion slices
1/2 tsp. dry mustard

Combine and mix well.