Tangy Pesto Potato Salad - cooking recipe

Ingredients
    1 1/2 pounds red potatoes, diced
    1/2 cup fat-free plain yogurt
    1/2 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
Preparation
    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.

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