Pesto potato salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
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.
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.