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Garden Vegetable Pistachio Potato Salad
Courtesy of California Pistachio Commission
Serve With:
Great picnic or potluck salad
Servings: 12
Prep Time: 15 Min.
Cook Time: 20 Min.
What you need:
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+ 2 lbs. red potatoes
+ 1 c. petite frozen peas, defrosted (see note)
+ 1 large carrot, pared, sliced (1 c.)
+ 1 c. fresh corn kernels (2 ears)
+ 1 c. broccoli florettes, cut into small pieces
+ 1/4 c. sliced green onion
+ 1/2 c. pistachios
+ 3/4 c. plain non-fat yogurt
+ 3/4 c. fat-free mayonnaise
+ 1 tsp. dill weed
+ 1/2 tsp. black pepper
What to do:
1. Cook whole potatoes in boiling water about 15 to 20 minutes, or until tender; drain. Cool, then slice potatoes 1/4" thick.
2. Combine potatoes with peas, carrot, corn, broccoli, green onion and pistachios in large bowl.
3. 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.
Wine pairings:
Beaujolais, Grenache, Chardonnay
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