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Ingredients1 h 45 m servings 327 cals
Original recipe yields 4 servings
- 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.
Per Serving: 327 calories; 15.8 g fat; 36.1 g carbohydrates; 11.8 g protein; 223 mg cholesterol; 516 mg sodium. Full nutrition
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