Garden Vegetable Pistachio Potato Salad

Total Time
15 mins
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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  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.