5 lbs. red potatoes
1/2 c. chopped celery
1/2 c. radishes
1 c. frozen peas, thawed & drained
1/2 c. sweet onion

DRESSING:

3/4 c. Spin Blend
2 tbsp. dill relish
3/4 c. sour cream
1 tsp. lemon juice
2 tbsp. Dijon mustard

Cook potatoes in skins; cool and cut into chunks (do not peel); add remaining vegetables. Mix Spin Blend, sour cream, Dijon mustard, dill relish and lemon juice. Pour over vegetables and salt and pepper to taste. Refrigerate and serve.