Garden Vegetable Pistachio Potato Salad
Celebrate the bounty of a summer garden with this potato salad that is sure to please.
2 pounds new red potatoes
1 cup petite frozen peas, defrosted (see note)
1 large carrot, pared, sliced (1 cup)
1 cup fresh corn kernels (2 ears)
1 cup broccoli florets, cut into small pieces
1/4 cup sliced green onion
1/2 cup natural California pistachios
3/4 cup plain yogurt
3/4 cup mayonnaise
1 teaspoon dill weed
1/2 teaspoon black pepper
- Cook whole potatoes in boiling water about 15 to 20 minutes, or until tender; drain. Cool, then slice potatoes 1/4 inch thick.
- Combine potatoes with peas, carrot, corn, broccoli, green onion and pistachios in large bowl.
- Stir yogurt with mayonnaise, dill and pepper; combine with vegetables and toss gently.
Makes 12 servings.
Tip: To thaw peas, pour hot water from cooking potatoes over peas in sieve.
Recipe and photograph provided courtesy of the California Pistachio Commission.