(by Shirley McNevich)
4 cups sweet peas (cooked in water with 1 tsp. salt, cooled, drained, and placed on paper towels in a single layer to dry)
1/2 cup mayo
1/2 cup Breakstone's sour cream
2 TBSP horseradish (well drained)
1 TBSP Dijon mustard
1 TBSP dried dill weed
1/2 tsp. black pepper
Cook and drain sweet peas as directed above. In a bowl add mayo, sour cream, horseradish, mustard, dill weed and pepper--stir until mixed. Add dried sweet peas--toss to coat. Cover and refrigerate at least 2 hours before serving.
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