For an extra burst of flavor, consider adding a tablespoon of chopped fresh basil or parsley to the salad before chilling. If you prefer a smoother dressing, you can use an immersion blender to briefly blend the yogurt and mayonnaise mixture before adding the other ingredients. Taste and adjust the seasoning as needed. You may want to add more celery salt, black pepper, or even a pinch of garlic powder to suit your personal preference. This potato salad can be made a day ahead of time. The flavors will continue to develop as it sits in the refrigerator. For a vegan version, substitute the yogurt and mayonnaise with plant-based alternatives and omit the eggs.
Tangy Pesto Potato Salad
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 45 mins
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SERVING4 People
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VIEWS9
Elevate your summer barbecue with this vibrant potato salad! Creamy, tangy, and bursting with herbaceous pesto flavor, it's the perfect side dish to complement grilled fare or stand proudly on its own.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol223 mg
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Fiber3 g
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Protein12 g
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Saturated Fat3 g
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Sodium516 mg
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Sugar8 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGently place the diced potatoes in a large pot and cover them generously with salted water. Bring the water to a rolling boil over high heat, then reduce the heat to medium-low and allow the potatoes to simmer until they are tender when pierced with a fork (approximately 15 minutes).
02
StepOnce tender, carefully drain the potatoes and allow them to cool completely. This prevents the dressing from becoming watery. (Approximately 20 minutes).
03
StepIn a large mixing bowl, whisk together the fat-free yogurt, light mayonnaise, diced hard-boiled eggs, sweet pickle relish, dried pesto seasoning, paprika, celery salt, and freshly ground black pepper until well combined.
04
StepGently fold the cooled potatoes into the creamy dressing, ensuring that they are evenly coated. Be careful not to overmix, as this can make the potatoes mushy.
05
StepCover the potato salad tightly with plastic wrap and chill it in the refrigerator for at least 1 hour to allow the flavors to meld and develop. This step is crucial for achieving the best taste and texture.
RECIPE REVIEWS
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Please Rate
Asa Ohara
Jun 26, 2025So easy to make and so much better than store-bought potato salad. Thanks for the great recipe!
Vallie Predovic
Jun 19, 2025My kids even loved this, and they're usually picky eaters! I'm so glad I found this recipe.
Norene Toy
Jun 18, 2025I used Greek yogurt instead of plain yogurt, and it turned out great!
Marcia Upton
Jun 17, 2025I made this for a potluck and it was gone in minutes! The pesto really makes it special.
Otho Vandervort
Jun 16, 2025This potato salad was a huge hit at our barbecue! Everyone loved the tangy flavor.
Ada Grant
Jun 14, 2025I've never been a big fan of potato salad, but this one is amazing! I'll definitely be making it again.
Shanna Rosenbaum
Jun 14, 2025I added some grilled chicken to make it a complete meal, and it was delicious!
Brianne Stanton
Jun 10, 2025A perfect side dish for summer! I will be making this again soon.