Creamy Pesto Potato Salad
This Creamy Pesto Potato Salad is a perfect fit for anyone looking for a low-carb, low-sugar, yet deliciously healthy option. Made with Greek yogurt, baby potatoes, fresh tomatoes, capsicum, classic pesto, and eggs, it's an ideal choice for those who enjoy healthy yet flavorful recipes.
Ingredients
- 101 g Tomatoes
- 20 g Classic Pesto
- 215 g Baby Potatoes - Raw
- 3 medium Egg
- 30 g Greek Yogurt Plain
- 60 g Capsicum, Red
Instructions
- Boil the baby potatoes until they are fork-tender, about 15 minutes, then let them cool and cut into halves.
- Hard-boil the eggs for 9 minutes, then cool, peel, and slice them.
- Dice the tomatoes and red capsicum into small pieces.
- In a large bowl, combine Greek yogurt and classic pesto to create the creamy pesto dressing.
- Add the halved baby potatoes, sliced eggs, diced tomatoes, and red capsicum to the bowl with the creamy pesto dressing. Mix well to ensure all ingredients are evenly coated.
- Chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.
Nutrition Information
- Calories: 175
- Carbohydratecontent: 17
- Fibercontent: 1
- Sugarcontent: 2
- Sodiumcontent: 147
- Proteincontent: 9
- Fatcontent: 8
- Saturatedfatcontent: 2
- Monounsaturatedfatcontent: 2
- Polyunsaturatedfatcontent: 1
- Unsaturatedfatcontent: 3
- Transfatcontent: 0