*  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.
 


                   - - - - - - - - - - - - - - - - - -