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    You are in: Home / Recipes / Garden Vegetable Pistachio Potato Salad Recipe
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    Garden Vegetable Pistachio Potato Salad

    Garden Vegetable Pistachio Potato Salad. Photo by iris5555

    1/1 Photo of Garden Vegetable Pistachio Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Buster's friend's Note:

    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!).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on January 30, 2009

      55

      This makes one tasty and healthful salad. BF said 1) mmm, quite good, 2) different and 3) interesting! Quite a compliment. A very pretty dish, too. I used low-fat canola oil mayonnaise, which is a decent substitute for regular mayo and, otherwise, I went lite on the dressing. I loved the dill in this. My pistachios were easy to shell, so I didn't have any problems with that (couldn't find any that were already shelled). I recommend using salted pistachios, or add some salt to the salad. Make sure the broccoli florets are small. I thought maybe I should have steamed them first, but they were fine raw. Thanks another cat's friend!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 22, 2007

      55

      Wow! This is a wonderfully tasty salad. I was a bit unsure about combining all the vegetables but they work perfectly together. The mayonnaise and yogurt dressing is perfect, though I think I made a little too much this time. The pistachios are an unexpected, but great touch.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Garden Vegetable Pistachio Potato Salad

    Serving Size: 1 (153 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 203.4
     
    Calories from Fat 92
    45%
    Total Fat 10.3 g
    15%
    Saturated Fat 1.6 g
    8%
    Cholesterol 5.8 mg
    1%
    Sodium 137.6 mg
    5%
    Total Carbohydrate 24.3 g
    8%
    Dietary Fiber 3.4 g
    13%
    Sugars 4.5 g
    18%
    Protein 5.5 g
    11%

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