Preparation Time: 20-30 minutes
	3 lbs. small new red potatoes 1 cup petite frozen peas, thawed 1 large carrot, peeled and thinly sliced 1 cup fresh, frozen or canned corn kernels 1 cup broccoli flowerets, cut into small pieces 1 cup red bell pepper, coarsely chopped 1/3   cup green onion, sliced 1/2 cup Sunkist® California Pistachio Kernels 1 (12-oz.) bottle champagne salad dressing 1 Tbsp. fresh dill weed 2 tsp. garlic, finely minced 1/2 tsp. black pepper
	Cook whole potatoes in boiling water about 15 to 20 minutes, or until tender; drain. Cool and then slice potatoes into small wedges. In a large bowl, combine potatoes with peas, carrot, corn, broccoli, bell pepper, green onion and pistachios. In a small bowl, whisk together salad dressing, dill weed, garlic and pepper. Pour over potato salad and toss gently. Makes 12 servings.

Garden Vegetable Pistachio Potato Salad