Pesto Yogurt Potato Salad Recipes

TANGY PESTO POTATO SALAD

Tangy Pesto Potato Salad image

A wonderfully tangy potato salad. Perfect with burgers or other grilled foods.

Provided by ELKEHINZE

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 1h45m

Yield 4

Number Of Ingredients 9

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

Steps:

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 327.5 calories, Carbohydrate 36.1 g, Cholesterol 223.1 mg, Fat 15.8 g, Fiber 3.3 g, Protein 11.8 g, SaturatedFat 3.4 g, Sodium 516.1 mg, Sugar 8.3 g

PESTO-YOGURT POTATO SALAD

Pesto-Yogurt Potato Salad image

Basil pesto and tangy Greek yogurt are the power couple behind this fresh, flavorful potato salad. You can use store-bought pesto for the sauce in a pinch.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 35m

Number Of Ingredients 3

Ingredients

3 pounds small red potatoes, halved, quartered if large
Coarse salt and ground pepper
2 cups Pesto-Yogurt Sauce

Steps:

In a large pot, bring potatoes to a boil in salted water over high. Reduce heat to a rapid simmer; cook until potatoes are tender when pierced with a knife, 25 minutes.
Drain potatoes in a colander and rinse under cold water until cool. Shake off excess water and transfer potatoes to a large bowl. Add Pesto-Yogurt Sauce and toss to coat. Season with salt and pepper.

Nutrition Facts : Calories 338 g, Fat 16 g, Fiber 5 g, Protein 16 g, SaturatedFat 5 g

GRILLED POTATO SALAD WITH PARSLEY PESTO

Grilled Potato Salad with Parsley Pesto image

Provided by Aaron McCargo Jr.

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds fingerling potatoes, cut in 1/2 lengthwise
Water
1 tablespoon salt, plus 1 teaspoon, plus more for potato water
6 tablespoons olive oil, divided
1 tablespoon coarsely ground black pepper, plus 1 teaspoon
1/4 cup pine nuts
1 1/2 cups fresh parsley leaves
2 tablespoons fresh oregano leaves
1 tablespoon lemon juice
1 tablespoon chopped garlic
1 tablespoon capers

Steps:

Preheat the grill to medium.
In a large saucepan, add the potatoes and cover with water. Salt the water and bring to a boil over medium heat. Cook until slightly tender; about 15 to 20 minutes. Remove the potatoes from the water to a bowl and let cool. Season with 3 tablespoons of olive oil, 1 tablespoon of salt and 1 tablespoon of pepper. Arrange on the preheated grill and mark for 1 to 2 minutes on each side. Remove to a serving bowl and reserve.
In a small saute pan, toast the pine nuts over medium heat until lightly browned. Remove from the heat and set aside. Cook's Note: No need to oil the pan; pine nuts are coated with oil already.
Add the parsley, oregano, lemon juice, garlic, capers, 1 teaspoon of both salt and pepper, 3 tablespoons olive oil, and the pine nuts to a food processor. Pulse until the mixture forms a smooth paste. Add to the potatoes and toss to coat well. Serve at room temperature or cold.

PESTO POTATO SALAD WITH GREEN BEANS

Pesto Potato Salad with Green Beans image

Categories Salad Bean Herb Onion Potato Side Vegetarian Quick & Easy Graduation Summer Vegan Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 10 servings

Number Of Ingredients 5

Ingredients

4 pounds 1-inch-diameter Dutch yellow potatoes, halved lengthwise
1 pound green beans, trimmed, cut into 1-inch pieces
1 cup purchased pesto
1/4 cup chopped green onions
4 tablespoons white balsamic vinegar

Steps:

Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 4 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and green onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper.

PESTO POTATO SALAD

Pesto Potato Salad image

Presto! It's pepped-up potato salad with pesto, peppers and pine nuts! Please have plenty!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 10m

Yield 9

Number Of Ingredients 4

Ingredients

1 quart deli potato salad (4 cups)
1/2 cup basil pesto
1/2 cup chopped red bell pepper
2 tablespoons pine nuts, toasted

Steps:

Mix potato salad, pesto and bell pepper in large bowl.
Just before serving, sprinkle with pine nuts.

Nutrition Facts : Calories 240, Carbohydrate 16 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg

PESTO-YOGURT SAUCE

Pesto-Yogurt Sauce image

Serve this sauce as a dip for vegetables or as a topping for grilled fish or steak. Toss with boiled potatoes, sauteed greens, or cooked shredded chicken. Stir it into an omelet, scrambled eggs, pasta, or soup. Use it as a sandwich spread or rub under the skin of a whole chicken before roasting.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes 2 cups

Number Of Ingredients 3

Ingredients

1/2 cup Basic Basil Pesto
1 1/2 cups low-fat Greek yogurt
Coarse salt and ground pepper

Steps:

In a small bowl, mix together pesto and yogurt. Season with salt and pepper.

Nutrition Facts : Calories 94 g, Fat 8 g, Protein 3 g

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In a large sheet pan, toss the halved potatoes with 1/4 cup olive oil, about 1 teaspoon salt, and ground black pepper. Arrange in an even layer, flat side down. Tip: Divide into 2 sheet pans if the potatoes are too crowded in one pan.
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