Ingredients: 2 pounds. new red potatoes 1 cup petite frozen peas, defrosted 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

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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.