Recipe for Pistachio and Vegetable Potato Salad

Recipe Ingredients: 2  pounds new red potatoes 1  cup of frozen peas(defrosted) 1  large carrot, pared and sliced 1  cup fresh corn kernels 1  cup broccoli flowerettes, cut into small pieces 1/4  cup sliced green onion 1/2  cup Natural Pistachios 3/4  cup plain nonfat yogurt 3/4  cup mayonnaise 1  tsp dill weed 1/2  tsp black pepper Cooking Directions: 1.  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.     Raw Pistachios (No shell) Naturally raw with no shell California pistachios. For those who like as many nutrients as possible. What a gourmet's treat! You never have to worry about the shells. All recipes are listed in good faith and Nuts.com fully respects copyright protection and private property of original recipe authors. If a recipe is listed against an author's wishes, please contact us and we will remove the recipe immediately.