Tangy Pesto Potato Salad

Recipesfull introduces to you: Potato Salad Recipes. (Tangy Pesto Potato Salad). A wonderfully tangy potato salad. Perfect with burgers or other grilled foods.

Brief

Prep 15 mins

Cook: 15 mins

Additional: 1hr15 mins

Total: 1hr45 mins

Servings: 4

Yield: 4 servings

Tangy Pesto Potato Salad

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

English Pub Potato Salad With Cucumber and Bacon

Salad

Directions

Step 1

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.

Step 2

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.

Nutritional Information

Tangy Pesto Potato Salad

Servings Per Recipe:4

Calories: 327.5

% Daily Value *

Protein: 11.8g 24%

Carbohydrates: 36.1g 12%

Dietary Fiber: 3.3g 13%

Sugars: 8.3g

Fat: 15.8g 24%

Saturated Fat: 3.4g 17%

Cholesterol: 223.1mg 74%

Vitamin A Iu: 765.9IU 15%

Niacin Equivalents: 4mg 31%

Vitamin B6: 0.4mg 25%

Vitamin C: 15.5mg 26%

Folate: 58.3mcg 15%

Calcium: 108.5mg 11%

Iron: 2.3mg 13%

Magnesium: 51.1mg 18%

Potassium: 947.3mg 27%

Sodium: 516.1mg 21%

Thiamin: 0.1mg 14%

Calories From Fat: 142.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.