Pesto Potato Salad
Yield
6 servingsPrep
40 minCook
40 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
new potatoes
scrubbed |
|
| 2 | each |
tomatoes
cored and diced |
|
| ½ | cup |
red onion
or.. |
|
| 6 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 | cup |
celery
thinly sliced |
|
| ½ | cup |
mayonnaise, light
|
*
|
| ½ | cup |
yogurt, non-fat
plain |
|
| 1 | x |
basil pesto
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
new potatoes
scrubbed |
|
| 2 | each |
tomatoes
cored and diced |
|
| 118 | ml |
red onion
or.. |
|
| 6 | each |
scallions, spring or green onions
thinly sliced |
|
| 237 | ml |
celery
thinly sliced |
|
| 118 | ml |
mayonnaise, light
|
*
|
| 118 | ml |
yogurt, non-fat
plain |
|
| 1 | x |
basil pesto
|
*
|
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.
