Tangy Pesto Potato Salad

Name: Tangy Pesto Potato Salad
Cook time: 15 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 1\u2009½ pounds red potatoes, diced; ½ cup fat-free plain yogurt; ½ cup light mayonnaise; 4 hard-boiled eggs, diced; 2 tablespoons sweet pickle relish; 2 teaspoons dried pesto seasoning; 1 teaspoon paprika; celery salt, or to taste; ground black pepper to taste

A wonderfully tangy potato salad. Perfect with burgers or other grilled foods.

INGRIDIENT

1 ½ pounds red potatoes, diced

½ cup fat-free plain yogurt

½ cup light mayonnaise

4 hard-boiled eggs, diced

2 tablespoons sweet pickle relish

2 teaspoons dried pesto seasoning

1 teaspoon paprika

celery salt, or to taste

ground black pepper to taste

DIRECTION

Step: 1

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool.

Step: 2

Mix yogurt, mayonnaise, eggs, pickle relish, pesto seasoning, paprika, celery salt, and black pepper together in a bowl; add potatoes and mix well. Chill salad in the refrigerator for 1 hour.

NUTRITION FACT

Per Serving: 328 calories; protein 11.8g; carbohydrates 36.1g; fat 15.8g; cholesterol 223.1mg; sodium 516.1mg.

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