a potato salad with great tang. ideal for grilling alongside hamburgers or other dishes.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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 Facts
| Calories | 328 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 223 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 516 mg |
| Sugars | 8 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This potato salad has a wonderful herbaceous flavor. I had to use prepared pesto (1 heaping tablespoon) instead of the seasoning. As a result, I reduced the yogurt by 1 heaping tablespoon so as not to create too saucy a salad. This worked wonderfully. In order to give 5 stars a recipe has to offer salty, sweet, fatty and crunchy elements. There was no crunch, which can be easily resolved by adding celery or red onion. Additionally, I reduced the hard boiled egg to 2 and I’m glad I did. Anymore and it would have seemed more like egg/potato salad instead of potato salad with some egg.
Delicious! I used what I had on hand, which was golden potatoes. I did half with the relish and half without. While both were good, I Preferred the one without the relish (just my personal preference). We thought the addition of the pesto seasoning was a nice change from the usual. I will be making this one again! Thanks for sharing. 🙂