Potato Pea and Pearl Onion Salad

Here's a potato salad with a beautiful twist - pearl onions.  Love them.
1 dozen small red cooked potatoes
1 cup frozen petite peas, thawed
1 bag frozen pear onions
4 carrots, coarsely grated
3 green onions, sliced

Dressing:
1/4 cup mayonnaise
1/4 cup Greek yogurt
3 Tbsp seasoned rice vinegar
1/2 tsp turmeric
1/4 tsp ground coriander
1/8 tsp cayenne pepper
1/2 tsp dried dill weed

Cover the potatoes by about an inch with cold water in a pot and bring to a boil. Salt the water generously and simmer for about 12-15 minutes, just until the potatoes are cooked through. Using a slotted spoon, remove the potatoes from the water and allow to cool completely in a strainer.

Meanwhile return the water to a boil and add the pearl onions. Cook about 8-10 minutes, until the onions are tender. Add the peas if desired, sand cook for a minute or two. This can make them just a bit softer to the bite, if you prefer. Drain veggies in a strainer and rinse briefly with cold water. Allow to cook completely - I put in refrigerator for a half hour.

Meanwhile whisk together the dressing ingredients in a small bowl. Place the veggies together in a large bowl.

Add the dressing and fold mixture together. Tip into a serving bowl. Garnish with red pepper flakes if desired.

Serve 6.