Steam 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|
|Calories from Fat: 58 (28%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 208
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