2 pounds new potatoes
2 large eggs
3/4 cup nonfat Greek yogurt, plain
1/2 cup prepared pesto
1/2 lemon, juice and zest
Salt and pepper to taste
1 medium tomato, diced
1 medium red onion, diced

6, 1/2 cup servings


Wash potatoes, chop into 1 inch cubes. In a saucepan, boil potatoes in salted water until just tender, about 10-15 minutes. Drain and cool. Place eggs in a small saucepan. Cover eggs by 1 inch cold water. Bring eggs to boil over high heat. Remove saucepan from burner and cover. Let eggs stand in the water for 12 minutes. Drain, run under cool water and peel. Slice eggs and set aside. In a small bowl, whisk yogurt, pesto, lemon juice and zest. Season with salt and pepper. In a large bowl, combine potatoes, eggs, diced tomato and onion. Gently stir in yogurt mixture. Chill several hours and serve.

Nutritional Analysis: 
210 calories
8 g fat
1.5 saturated fat
0 g trans fat
60 mg cholesterol
290 mg sodium
29 g carbohydrate
3 g dietary fiber
5 g sugars
10 g protein

Red Potato Salad  with Creamy Pesto Dressing

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

October, 2018

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.