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 caloriescarbohydrate: 36.1 gcholesterol: 223.1 mgfat: 15.8 gfiber: 3.3 gprotein: 11.8 gsaturatedFat: 3.4 gservingSize: -sodium: 516.1 mgsugar: 8.3 gtransFat: : -unsaturatedFat: : -
Directions Tangy Pesto Potato Salad
Directions
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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.
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.