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Garden Vegetable Pistachio Potato Salad Recipe

Garden Vegetable Pistachio Potato Salad Recipe

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Ingredients:

Serving

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 tsp dill weed
1/2 tsp black pepper

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	243.03 Kcal (1018 kJ)
Calories from fat	139.54 Kcal
		% Daily Value*
Total Fat	15.5g	24%
Cholesterol	7.77mg	3%
Sodium	127.49mg	5%
Potassium	571.87mg	12%
Total Carbs	21.77g	7%
Sugars	4.05g	16%
Dietary Fiber	3.91g	16%
Protein	5.5g	11%
Vitamin C	16.9mg	28%
Vitamin A	0.1mg	2%
Iron	1.5mg	8%
Calcium	47.8mg	5%

Amount Per 100 g
Calories	158.86 Kcal (665 kJ)
Calories from fat	91.21 Kcal
		% Daily Value*
Total Fat	10.13g	24%
Cholesterol	5.08mg	3%
Sodium	83.33mg	5%
Potassium	373.8mg	12%
Total Carbs	14.23g	7%
Sugars	2.65g	16%
Dietary Fiber	2.56g	16%
Protein	3.59g	11%
Vitamin C	11mg	28%
Iron	1mg	8%
Calcium	31.2mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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