Cooking Recipe Pesto Potato Salad
Recipe Ingredients
Directions
Steam whole unpeeled potatoes until soft when pierced with a fork,
about 30 to 40 minutes. Cool and cube. Place in a large bowl and
toss gently with tomatoes, onions and celery.
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.
PESTO: 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. With motor running, gradually add 2/3
cup olive oil until pesto is the consistency of mayonnaise. Add
freshly ground pepper to taste. Transfer to a small jar and pour a
thin film of olive oil over surface of pesto. Cover tightly and
store in refrigerator.
From "Delitefully HealthMark," by Susan Stevens, M.A., R.D.; SWS
Publishing.
Printed in the July 2, 1992 issue of the Los Angeles Daily News.