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

    Average Rating:

    2 Total Reviews

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    • on January 30, 2009

      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!

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    • on April 22, 2007

      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.

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    Nutritional Facts for Garden Vegetable Pistachio Potato Salad

    Serving Size: 1 (138 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%

    The following items or measurements are not included:

    mayonnaise

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