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Garden Vegetable Pistachio Potato Salad

Source: Adapted from California Pistachio Commission

Serving Size : 12

2 lbs. new red potatoes
1 cup petite frozen peas -- defrosted (see note)
1 large carrot -- pared, sliced (1 cup)
1 cup fresh corn kernels (2 ears)
1 cup broccoli flowerettes -- cut into small pieces
1/4 cup sliced green onion
1/2 cup natural California pistachios
3/4 cup plain soy yogurt
3/4 cup fat-free vegan mayonnaise
1 teaspoon dill weed
1/2 teaspoon black pepper

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.

NOTES : see the picture at http://www.pastrywiz.com/dailyrecipes/recipes/491.htm

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