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Healthy Potato Salad with Creamy Pesto Dressing


  • 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


  1. Boil potatoes in salted water until just tender. Drain and let cool completely.
  2. 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.

Recipe Notes

Yield: 4-6 servings.

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