LEMON-DILL POTATO SALAD

LEMON-DILL POTATO SALAD 2½ to 3 lbs. medium baby new potatoes, unpeeled and quartered. 1 cup frozen green peas ¾ cup finely chopped red onion 3 tablespoons fresh dill, chopped 2 tablespoons fresh chives, chopped 2 cups mayonnaise ⅛ cup (1/2 lemon) fresh lemon juice 2 tablespoons milk 2 teaspoons sugar kosher salt and fresh ground peppercorn, to taste. Quarter potatoes and place in large sauce pan with salted water. Bring to boil and cook for 15 to 20 minutes over medium heat, until tender. While potatoes are boiling, put peas in colander and place over sauce pan for 45 seconds to blanch. Remove potatoes from heat when finished cooking, drain and allow to cool. In large mixing bowl combine remaining ingredients, stir thoroughly. Gently fold in potatoes using large rubber spatula, gently scraping sides of bowl and incorporating potatoes into other ingredients. Garnish with dill sprigs and serve.