Best 4 Pesto Yogurt Potato Salad Recipes
Looking for a refreshing and flavorful twist on the classic potato salad? Look no further than this Pesto Yogurt Potato Salad. With a creamy and tangy pesto yogurt dressing, tender potatoes, crisp vegetables, and a sprinkle of fresh herbs, this salad is sure to be a hit at your next potluck or summer gathering.
This unique recipe combines the bold flavors of basil pesto, creamy Greek yogurt, tangy Dijon mustard, and a hint of lemon juice to create a dressing that is both light and flavorful. The tender boiled potatoes are tossed with the dressing and a medley of colorful vegetables, including crisp celery, sweet red onion, and refreshing cucumber. A sprinkle of fresh parsley and chives adds a vibrant pop of color and an extra layer of flavor.
Not only is this Pesto Yogurt Potato Salad delicious, but it's also a breeze to make. Simply boil the potatoes, chop the vegetables, whisk together the dressing, and toss everything together. In just a few simple steps, you'll have a refreshing and flavorful side dish that will impress your family and friends.
So, gather your ingredients, put on your apron, and let's embark on a culinary journey to create this delightful Pesto Yogurt Potato Salad. With its vibrant flavors, refreshing texture, and ease of preparation, this salad is sure to become a staple in your summer recipe collection.
PESTO POTATO SALAD
Steps:
- Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
- Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.
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 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.
CREAMY POTATO SALAD WITH YOGURT VINAIGRETTE
You may worry about the amount of dressing in this luscious salad, but you'll find that it is largely absorbed by the potatoes. The salad resembles a classic creamy potato salad with lots of crunchy celery, but there's only a smidgen of mayonnaise here. The technique of softening the onions with boiling water comes from the cookbook author Deborah Madison.
Provided by Martha Rose Shulman
Categories easy, weekday, salads and dressings
Time 15m
Yield Serves six to eight
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the vinegar, garlic, salt, mustard, olive oil, yogurt and mayonnaise (if using). Place the onion in a bowl, and pour on boiling water to cover. Drain immediately, rinse with cold water and transfer to the bowl with the dressing.
- Steam the potatoes above one inch of boiling water for 10 to 15 minutes until tender. Remove from the heat, and toss gently with the onion. Season to taste with salt and pepper. Add the remaining ingredients and toss together. Refrigerate for at least one hour before serving.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 425 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- Use fresh herbs: Fresh basil and parsley add a vibrant flavor to the pesto yogurt dressing. Use the freshest herbs you can find for the best results.
- Don't overcook the potatoes: Overcooked potatoes will become mushy and lose their texture. Cook them until they are just tender, but still have a little bit of a bite to them.
- Use a good quality yogurt: A good quality yogurt will make a big difference in the taste of the dressing. Use a yogurt that is plain and unsweetened.
- Add your favorite vegetables: This salad is a great way to use up leftover vegetables. Try adding diced tomatoes, cucumbers, or bell peppers.
- Serve immediately or chill: This salad can be served immediately or chilled for later. If you are chilling it, be sure to stir it before serving.
Conclusion:
Potato salad is a classic summer dish that is always a hit at potlucks and picnics. This pesto yogurt potato salad is a light and refreshing twist on the classic. The pesto yogurt dressing is flavorful and tangy, and the potatoes are cooked to perfection. This salad is sure to be a hit with everyone who tries it!
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