Garden Vegetable Pistachio Potato Salad
Yield
12 servings
Ingredients
2 pounds New red potatoes
1 cup Petite frozen peas, defrosted
1 large Carrot, pared, sliced
1 cup Fresh corn kernels
1 cup Broccoli flowerettes, cut into small pieces
¼ cup Sliced green onion
½ cup Roasted/salted American pistachios
¾ cup Plain nonfat yogurt
¾ cup Fat-free mayonnaise
1 teaspoon Dill weed
½ teaspoon Black pepper
Instructions
Cook whole potatoes in boiling water about 15 to 20 minutes, or until tender; drain. Cool, then slice potatoes ¼ 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.
American Pistachio Growers
American Pistachio Growers (APG) is a non-profit trade association representing over 800 grower members in California, Arizona, and New Mexico.
