Garden Vegetable Pistachio Potato Salad

• 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

1. Cook whole potatoes in boiling water about 15 to 20 minutes, or until tender; drain.
2. Cool, then slice potatoes 1/4 inch thick.
3. Combine potatoes with peas, carrot, corn, broccoli, green onion and pistachios in large bowl.
4. Stir yogurt with mayonnaise, dill and pepper; combine with vegetables and toss gently.
5. Note: To thaw peas, pour hot water from cooking potatoes over peas in sieve.

red potatoes, frozen peas, carrot, fresh corn kernels, broccoli floret, green onion, pistachios, yogurt, mayonnaise, dill weed, black pepper

Taken from www.food.com/recipe/garden-vegetable-pistachio-potato-salad-207904 (may not work)