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Tangy Pesto Potato Salad


"A wonderfully tangy potato salad. Perfect with burgers or other grilled foods."
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1 h 45 m servings 327 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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

Per Serving: 327 calories; 15.8 g fat; 36.1 g carbohydrates; 11.8 g protein; 223 mg cholesterol; 516 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Delicious! I used what I had on hand, which was golden potatoes. I did half with the relish and half without. While both were good, I Preferred the one without the relish (just my personal prefe...