Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
4 pounds Small red potatoes
4 quarts Boiling salted water
1 large Red onion
3 small Scallions, diagonally sliced
¼ cup Parsley, coarsely chopped
Cook potatoes in boiling water until fork tender. Drain and cool slightly before thinly slicing. Mix with remaining ingredients and toss with Eggless Pistachio Mayonnaise. Store refrigerated for up to 12 hours before serving.