Garden Vegetable Pistachio Potato Salad
Bright, fresh, and irresistibly crunchy, this Garden Vegetable Pistachio Potato Salad is a vibrant twist on a classic favorite. Featuring tender baby potatoes, crisp carrots, celery, juicy cherry tomatoes, and zesty radishes, this salad brings the garden to your table. A tangy Greek yogurt dressing, subtly sweetened with honey and Dijon mustard, ties everything together with a creamy yet refreshing finish. Toasted pistachios add a nutty, crunchy contrast, while a garnish of fresh parsley elevates the dish with fragrant herbal notes. Perfectly chilled, this colorful potato salad is an ideal side for picnics, barbecues, or light lunches, and it comes together in under an hour, making it as convenient as it is delicious!
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Recipe Information
Ingredients
- 750 grams Baby potatoes (yellow or red)
- 2 medium Carrots
- 2 pieces Celery stalks
- 200 grams Cherry tomatoes
- 4 whole Radishes
- 2 tablespoons Fresh parsley
- 50 grams Pistachios (shelled and unsalted)
- 125 grams Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon Honey
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Olive oil
Instructions
Wash the baby potatoes thoroughly and halve them if they are large.
Place the potatoes in a large pot of salted water. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
Meanwhile, peel and dice the carrots into small cubes. Dice the celery stalks, slice the radishes thinly, and halve the cherry tomatoes. Set all the vegetables aside.
Toast the pistachios in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Remove from heat and let them cool.
In a small mixing bowl, whisk together the Greek yogurt, Dijon mustard, honey, lemon juice, olive oil, salt, and black pepper until smooth.
Once the potatoes have cooled slightly, transfer them to a large salad bowl. Add the diced carrots, celery, cherry tomatoes, radishes, and toasted pistachios.
Pour the yogurt dressing over the salad and toss gently to coat all the ingredients evenly.
Chop the fresh parsley finely and sprinkle it over the salad as a garnish.
Cover and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Serve cold or at room temperature and enjoy your Garden Vegetable Pistachio Potato Salad!
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3356 mg | 146% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 34.7 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 5109 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
