pesto potato salad

6 Servings
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.

Similar recipes

Random recipe of the day

Charoset (apple relish with chopped nuts)

Follow us

 Subscribe in a reader