Garden Vegetable Pistachio Potato Salad

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!).

• Ready In: 45 mins
• Serves: 12

Ingredients

• 2  lbs  red potatoes
• 1  cup  frozen peas, defrosted (see note)
• 1  large carrot, pared, sliced (1 cup)
• 1  cup fresh corn kernels (2 ears)
• 1  cup broccoli floret, cut into small pieces
• 1⁄4 cup green onion, sliced
• 1  cup pistachios (natural California)
• 3⁄4 cup yogurt
• 3⁄4 cup mayonnaise
• 1  teaspoon dill weed
• 1⁄2 teaspoon black pepper

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.