Garden Vegetable Pistachio Potato Salad

Recipe by Busters friend
READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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