Tangy Pesto Potato Salad recipe

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Ingredients

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

Nutrition Info

327.5 calories
carbohydrate: 36.1 g
cholesterol: 223.1 mg
fat: 15.8 g
fiber: 3.3 g
protein: 11.8 g
saturatedFat: 3.4 g
servingSize: -
sodium: 516.1 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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

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