Try this Pesto Potato Salad recipe, or contribute your own.
Suggest a better descriptionSteam 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.
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 6 | ||
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Calories: 208 | ||
Calories from Fat: 58 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 6.9mg | 2 % | |
Sodium 155.7mg | 5 % | |
Potassium 813.6mg | 21 % | |
Total Carbohydrate 34.4g | 10 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 30.4g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 208
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