Garden Vegetable Pistachio Potato Salad

Total Time
45mins
Prep
15 mins
Cook
30 mins

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

Nutrition

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.
Most Helpful

5 5

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!

5 5

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.