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1
Hard boil eggs.
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2
Cool, remove shells, and cut into quarters.
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3
Set aside 12 quarters for garnish.
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4
Squeeze 3 tbsp juice from lemon and reserve.
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5
Add lemon rind to water in which eggs were cooked along with dill stems.
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6
Heat to boiling on high; add shrimp.
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7
Reduce heat to simmer and cook for 3 minutes or until shrimp are just cooked.
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8
Drain and rinse under cold water.
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9
Discard lemon rind and dill sprigs.
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10
In same pan, cook potatoes with enough cold water to cover.
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11
Add 1 tsp salt.
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12
Heat to boiling on high, cover, and reduce heat to simmer 15 minutes until potatoes are tender.
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13
Drain.
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14
While potatoes cook, cook snap peas and peas 2 minutes in boiling water.
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15
Drain well.
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16
Whisk yogurt, mustard, 1 tbsp lemon juice, and 1/4 tsp each salt and pepper in a large bowl.
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17
Add hot potatoes, onion, celery, shrimp, eggs, and half of chopped dill.
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18
Fold gently until combined.
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19
In another bowl, whisk vinegar, oil, remaining 2 tbsp lemon juice, and 1/4 each salt and pepper; add all peas and remaining dill.
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20
Toss until well coated.
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21
Spoon shrimp salad into center of serving platter, then spoon pea mixture all around.
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22
Garnish with reserved egg quarters and serve immediately.
