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)
Our raw pistachios from California have no shell and are ready to be enjoyed straight from the bag. Packed with protein, fiber and minerals.

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