Pesto Potato Salad

Directions

Steam whole unpeeled potatoes until soft when pierced with a fork, about 30 to 40 minutes. Cool and cube.

Place in a large bowl and toss gently with tomatoes, onions and celery.

In a small bowl, combine mayonnaise, yogurt and ¼ cup pesto. Pour dressing over potato mixture and toss gently to combine.

Chill before serving.

PESTO:

In food processor, place ¼ cup nuts, 3 garlic cloves, 2 cups packed fresh basil leaves and ¼ cup chopped fresh parsley; process until finely ground.

With motor running, gradually add ⅔ cup olive oil until pesto is the consistency of mayonnaise. Add freshly ground pepper to taste. Transfer to a small jar and pour a thin film of olive oil over surface of pesto.

Cover tightly and store in refrigerator.