Garden Vegetable Pistachio Potato Salad Food

GARDEN POTATO SALAD

Steps:

• Peel a 2-inch-long strip of zest from the lemon; tie into a bundle with the parsley and thyme sprigs and bay leaf using kitchen twine. Put in a saucepan with the garlic, potatoes, 2 tablespoons salt and 8 cups water. Bring to a boil, then reduce to a simmer and cook about 10 minutes. Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes. Reserve 1/4 cup of the cooking water, then drain the vegetables and discard the herb bundle. Let cool. Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl. Whisk in the yogurt, mayonnaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 teaspoon salt and 3/4 teaspoon pepper. Add the potatoes, carrots, celery and cucumber to the dressing and toss. Chill about 4 hours. Top with the scallion greens.
• Photograph by Andrew Mccaul

GARDEN VEGETABLE PISTACHIO POTATO SALAD

Steps:

• 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.

VEGETABLE POTATO SALAD

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender. Cool for 15-20 minutes or until easy to handle. , Peel and dice potatoes into a large bowl. Add salad dressing; gently toss to coat. Let stand for 30 minutes. , Stir in the eggs, green onions, celery, green pepper, cucumber and peas. Combine the remaining ingredients. Add to potato mixture; gently toss to coat.

GARDEN POTATO SALAD

Steps:

• In large bowl, place potatoes, celery, green onion, and parsley.
• Meanwhile, in blender or food processor, blend cottage cheese, milk, lemon juice, vinegar, celery seed, dill weed, dry mustard, and white pepper until smooth. Chill for 1 hour.
• Pour chilled cottage cheese mixture over vegetables and mix well. Chill at least 30 minutes before serving.