Tangy Pesto Potato Salad

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

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.

04/11/2018

recipepes.com Tangy Pesto Potato Salad, recipe PT15M PT1H 5 455 calories

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Tangy Pesto Potato Salad

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Directions