*  Exported from  MasterCook  *
 
                             PESTO POTATO SALAD
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           New potatoes, scrubbed
    2       ea           Tomatoes, cored and diced
      1/2   c            Chopped red onions  -OR-
    6       ea           Green onions, thinly sliced
    1       c            Thinly sliced celery
      1/2   c            Light mayonnaise
      1/2   c            Plain non-fat yogurt
    1       x            Pesto
 
      Steam whole unpeeled potatoes until soft when pierced with a fork,
   about 30 to 40 minutes.  Cool and cube.  Place in a large bowl and toss
   gently with tomatoes, onions and celery.
      In a small bowl, combine mayonnaise, yogurt and 1/4 cup pesto.  Pour
   dressing over potato mixture and toss gently to combine.  Chill before
   serving.
      PESTO:  In food processor, place 1/4 cup nuts, 3 garlic cloves, 2 cups
   packed fresh basil leaves and 1/4 cup chopped fresh parsley; process until
   finely ground.  With motor running, gradually add 2/3 cup olive oil until
   pesto is the consistency of mayonnaise.  Add freshly ground pepper to
   taste.  Transfer to a small jar and pour a thin film of olive oil over
   surface of pesto.  Cover tightly and store in refrigerator.
      From “Delitefully HealthMark,” by Susan Stevens, M.A., R.D.; SWS
   Publishing.
      Printed in the July 2, 1992 issue of the Los Angeles Daily News.
  
 
 
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