Pesto Potato Salad

  • Prep: 15 minutes
  • Cook: 35 minutes


For the pesto:
2pounds new potatoes, scrubbed
2 tomatoes, cored and diced
1/2cup red onions, chopped (or 6 green onions, thinly sliced)
1cup celery, thinly sliced
1/2cup light mayonnaise
1/2cup plain non-fat yogurt
1/4cup pesto (see below)
1/4cup pine nuts
3cloves garlic
2cups packed basil leaves
1/4cup fresh parsley, chopped
2/3cup olive oil


For the potato salad:

  1. Steam whole unpeeled potatoes until soft when pierced with a fork, about 30 to 40 minutes. Drain, cool, and cube potatoes.
  2. Place potatoes in a large bowl and toss gently with tomatoes, onions and celery.
  3. 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.

For the pesto:

  1. 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.
  2. With motor running, gradually add 2/3 cup olive oil until pesto is the consistency of mayonnaise. Add freshly ground pepper to taste.
  3. Transfer to a small jar and pour a thin film of olive oil over surface of pesto. Cover tightly and store in refrigerator.