pesto potato salad

Categories
Salads
Yield
6 Servings
MeasureIngredient
2 pounds New potatoes, scrubbed
2 eaches Tomatoes, cored and diced
½ cup Chopped red onions -OR-
6 eaches Green onions, thinly sliced
1 cup Thinly sliced celery
½ cup Light mayonnaise
½ cup Plain non-fat yogurt
1 x Pesto

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.

From "Delitefully HealthMark," by Susan Stevens, M.A., R.D.; SWS Publishing.

Printed in the July 2, 1992 issue of the Los Angeles Daily News.

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