Recipe by Buster's friend
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!).
Top Review by Kumquat the Cat's friend
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!
- 907.18 g red potatoes
- 236.59 ml frozen peas, defrosted (see note)
- 1 large carrot, pared, sliced (1 cup)
- 236.59 ml fresh corn kernels (2 ears)
- 236.59 ml broccoli floret, cut into small pieces
- 59.14 ml green onion, sliced
- 236.59 ml pistachios (natural California)
- 177.44 ml yogurt
- 177.44 ml mayonnaise
- 4.92 ml dill weed
- 2.46 ml black pepper
Directions See How It's Made
- Cook whole potatoes in boiling water about 15 to 20 minutes, or until tender; drain.
- Cool, then slice potatoes 1/4 inch thick.
- Combine potatoes with peas, carrot, corn, broccoli, green onion and pistachios in large bowl.
- Stir yogurt with mayonnaise, dill and pepper; combine with vegetables and toss gently.
- Note: To thaw peas, pour hot water from cooking potatoes over peas in sieve.