Creamy Pesto Potato Salad

Instructions

1. Boil the baby potatoes until they are fork-tender, about 15 minutes, then let them cool and cut into halves.
2. Hard-boil the eggs for 9 minutes, then cool, peel, and slice them.
3. Dice the tomatoes and red capsicum into small pieces.
4. In a large bowl, combine Greek yogurt and classic pesto to create the creamy pesto dressing.
5. 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.
6. Chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.