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Celebrate the bounty of a summer garden with this potato salad that is sure to please.

Garden Vegetable Pistachio Potato Salad

2 pounds. 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 nonfat yogurt
3/4 cup fat-free 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. Cool, then slice potatoes 1/4 inch thick.
2. Combine potatoes with peas, carrot, corn, broccoli, green onion and pistachios in large bowl.
3. Stir yogurt with mayonnaise, dill and pepper; combine with vegetables and toss gently.

Makes 12 servings.

Note: To thaw peas, pour hot water from cooking potatoes over peas in sieve.

Recipe and photograph provided courtesy of the California Pistachio Commission.