Best 6 Pesto Yogurt Potato Salad Recipes
Pesto yogurt potato salad is a delicious and refreshing salad that is perfect for potlucks, picnics, or summer gatherings. It is a lightened-up version of traditional potato salad, made with yogurt instead of mayonnaise. The yogurt gives the salad a tangy flavor and creamy texture, while the pesto adds a boost of flavor and color. This salad is also packed with vegetables, making it a healthy and satisfying meal.
Let's cook with our recipes!
TANGY PESTO POTATO SALAD
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
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
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
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
Provided by Aaron McCargo Jr.
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 11
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
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
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
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
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
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
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
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your potato salad.
- Boil the potatoes until they are just tender. Overcooked potatoes will be mushy and not hold their shape.
- Let the potatoes cool completely before adding the other ingredients. This will help to prevent the potato salad from becoming watery.
- Use a light hand when dressing the potato salad. You don't want to overpower the flavor of the potatoes.
- Chill the potato salad for at least 30 minutes before serving. This will allow the flavors to meld and develop.
Conclusion:
Pesto Yogurt Potato Salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new potato salad recipe, give this one a try. You won't be disappointed!
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