Garden Vegetable Pistachio Potato Salad |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Perfect accompaniment for grilled chicken or fish! I use canned corn when corn not at its peak - yum! From the California Pistachio Comission. To adapt for red meats, I delete the dill, change yogurt to sour cream & add 1 teaspoon smoked chipotle powder (love that stuff!). 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.
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