Garden Vegetable Pistachio Potato Salad

Garden Vegetable Pistachio Potato Salad

wtorek, 18 lutego 2014

Garden Vegetable Pistachio Potato Salad

Time: 45 mins

Ingredients

• 2 lbs red potatoes
• 1 cup frozen peas, defrosted (see note)
• 1 large carrot, pared, sliced (1 cup)
• 1 cup fresh corn kernels (2 ears)
• 1 cup broccoli floret, cut into small pieces
• 1/4 cup green onion, sliced
• 1 cup pistachios (natural California)
• 3/4 cup yogurt
• 3/4 cup mayonnaise
• 1 teaspoon dill weed
• 1/2 teaspoon black pepper

Directions

• 1 Cook whole potatoes in boiling water about 15 to 20 minutes, or until tender; drain.
• 2 Cool, then slice potatoes 1/4 inch thick.
• 3 Combine potatoes with peas, carrot, corn, broccoli, green onion and pistachios in large bowl.
• 4 Stir yogurt with mayonnaise, dill and pepper; combine with vegetables and toss gently.
• 5 Note: To thaw peas, pour hot water from cooking potatoes over peas in sieve.