Garden Vegetable Pistachio Potato Salad - cooking recipe

Ingredients

2 lbs red potatoes
1 cup frozen peas, defrosted (see note)
1 large carrot, pared, sliced (1 cup)
1 cup fresh corn kernels (2 ears)
1 cup broccoli floret, cut into small pieces
1/4 cup green onion, sliced
1 cup pistachios (natural California)
3/4 cup yogurt
3/4 cup mayonnaise
1 teaspoon dill weed
1/2 teaspoon black pepper

Preparation

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.