1 pound small unpeeled red potatoes, cut into wedges
1 package (10 ounces) frozen peas
2 tablespoons chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
1/2 teaspoon dill weed
Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cook peas according to package directions.
Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add dill.
Drain potatoes and peas; place in a serving bowl. Top with sauce; stir to coat.