Garden Vegetable Pistachio Potato Salad
Yield: 12 servings
2 lbs. new red potatoes
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.
Source: California Pistachio Commission