Dilled Pea Salad With Dill Mustard Sauce

Dilled Pea Salad:

1/2 cup Mayo
1/2 cup diary sour cream
1 Tbsp. Dilled Mustard (see recipe below)
1, 10 oz. pkg. frozen green peas, thawed
1/3 cup sliced green onion
1 3/4 cups chopped cabbage
1/2 cup chopped celery
2 hard-cooked eggs, chopped
Lettuce Leaves

Stir together mayo, sour cream, and mustard. In a salad bowl, combine peas, onion, cabbage, celery, and eggs. Add 1/2 cup dressing. Cover; chill 2 to 4 hours. Serve on lettuce-lined plates. Store remaining dressing up to 1 week in frig. Makes 8 servings.


Dilled Mustard Sauce:

3/4 cup yellow mustard seeds
1/2 cup dry mustard
1 1/2 cups cider vinegar
1/2 cup water
2 Tbsp. sugar
3 Tbsp. snipped fresh dill or 1 Tbsp. dried dillweed, crushed
2 tsp. salt

In a medium container, combine seeds, dry mustard, vinegar, and water. Cover. Soak 48 hours; add vinegar and water (in correct proportions) to keep seeds covered.

Transfer to food processor bowl. Add remaining ingredients; process 5 to 6 minutes until creamy and flecked with seeds. Add enough water, vinegar, and wine (in correct proportions) to make creamy. Mixture will thicken slightly. Transfer to nonaluminum container. Cover and refrigerate up to 6 months (best aged 3 to 4 weeks). Makes about 3 1/4 cups.