You are here: Recipes It > Recipes > Salads

 Advertisements

Pesto Potato Salad

2 lb New potatoes, scrubbed

2 ea Tomatoes, cored and diced

1/2 c Chopped red onions -OR-

6 ea Green onions, thinly sliced

1 c Thinly sliced celery

1/2 c Light mayonnaise

1/2 c 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 1/4 cup pesto. Pour dressing over potato mixture and toss gently to combine. Chill before serving. PESTO: In food processor, place 1/4 cup nuts, 3 garlic cloves, 2 cups packed fresh basil leaves and 1/4 cup chopped fresh parsley; process until finely ground. With motor running, gradually add 2/3 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.

 

Also see ...

 Advertisements
Apple Spice Turkey Salad and Nutmeg
Apple Spice Turkey Salad and Nutmeg
Pineapple and Walnuts Cream Cheese Ball
Pineapple and Walnuts Cream Cheese Ball
Porcupine Icebox Cake
Porcupine Icebox Cake
Coconut Cream Surprise Dessert
Coconut Cream Surprise Dessert
         

Permalink--> In : Recipes  -  Salads