Creamy Pesto Potato Salad

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

I chose to go with an Italian inspired pesto potato salad studded with spring onions and celery for a full flavour explosion, finished with cool, creamy yoghurt. Delicious.

Serves 4

Ingredients:

500g small new potatoes, boiled until tender

125g spring onions, sliced about a cm thick

1 stalk celery, diced

2tbsp vegan pesto – homemade or ready made

1-2 tbsp vegan yoghurt – depending on how creamy you like it

pepper

Method:

Combine the potatoes, onions and celery in a bowl then mix in the pesto followed by the yoghurt. Finish with freshly cracked black pepper to serve.

 

Calorie Count :: New Recipe

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This entry was posted in Daring Cooks, Vegetarian and tagged , , , , , , . Bookmark the permalink.

One Response to Creamy Pesto Potato Salad

  1. My wife hates mayo, so I’m loving this challenge. Looks great.

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