I don’t care much for mayo-based potato salads. While I like a creamy dressing, the mayo feels a bit too heavy to me. So usually I opt for a salad more along the lines of a German potato salad made with an herb vinaigrette. Think of this as a healthified potato salad–but one that doesn’t skimp, not even the tiniest bit, on flavor. I love it because in the dressing I still get the creaminess from the Greek yogurt, but I also get fresh, herb flavor from the pesto, and a burst of brightness from lemon zest and juice. It doesn’t feel weighed down. As far as I’m concerned, it’s practically the perfect potato salad.

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The other great thing? It comes together in a the time it takes to boil the potatoes. Perfect for a quick lunch or as a side for grilled chicken or fish. Or to take to a potluck. It’s easy to double it, and you’ll want to because it’s sure to be popular. It might just become your favorite potato salad too!

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If you like potato salad loaded with other goodies, I’ve included some variations below.

Healthy Potato Salad with Creamy Pesto Dressing

Ingredients:
2 lbs. red potatoes, peeled if desired, and cut into 1″ chunks
1/2 cup nonfat Greek yogurt
1/4 cup prepared pesto (homemade or store-bought)
juice and finely grated zest of 1 lemon
diced red onion (can substitute sliced green onions)
salt and pepper, to taste
fresh herbs, for garnish

Instructions:
Boil potatoes in salted water until just tender. Drain and let cool completely.

Whisk the yogurt, pesto, lemon juice and zest together in a small bowl. Taste and season well with salt and pepper. Pour over the potatoes. Garnish with the red onion and fresh herbs.  Serve.

Yield: 4-6 servings.

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Variations and add-ins:
*chopped hard boiled egg
*sliced or chopped Kalamata olives
*fresh shelled peas and replace the pesto with 2 Tbsp. minced fresh mint leaves and add a little olive oil
*diced fresh tomatoes or diced sun-dried tomatoes
*blanched asparagus cut into 1″ pieces