Garden Vegetable Pistachio Potato Salad
45 mins (prep 15, cooking 30)
11 ingredients
12 servings
Perfect accompaniment for grilled chicken or fish! I use canned corn when corn not at its peak - yum! From the California Pistachio Comission. To adapt for red meats, I delete the dill, change yogurt to sour cream & add 1 teaspoon smoked chipotle powder (love that stuff!).

Categories:  <-60-mins , salad , side-dish , north-american , taste~mood , potluck , low-in... , low-sodium , time-to-make , low-cholesterol , easy , american , broccoli , healthy , potato , vegetarian , to-go... , vegetable , healthy-2 , picnic ,
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Serving Size (56.63 g)
Servings 12
Amount per Serving
Calories 178.81 Calories from Fat 150.39
% Daily Value *
Total Fat 16.71g 308.53%
Saturated Fat 2.49g 149.32%
Trans Fat 0.0g %
Cholesterol 1.92mg 7.69%
Sodium 91.61mg 45.81%
Total Carbohydrate 5.49g 21.95%
Dietary Fiber 1.7 g 81.55%
Sugars 2.32 g %
Protein 3.24g 77.83%
Vitamin A 485.28IU% Vitamin C 3.32mg%
Calcium 35.62mg% Iron 0.66mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red potatoes, large carrot, fresh corn kernels, broccoli floret, dill weed