Tangy Pesto Potato Salad
A delightfully zesty potato salad that pairs beautifully with burgers and other grilled dishes.
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
Instructions
- 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.
Nutrition
Calories: 328kcalCarbohydrates: 36gProtein: 12gFat: 16gSaturated Fat: 3gCholesterol: 223mgSodium: 516mgPotassium: 947mgFiber: 4gSugar: 8gVitamin C: 16mgCalcium: 109mgIron: 2mg
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