Pesto potato salad

Yield: 6 Servings

Ingredients:

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

Instructions:

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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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: PESTO POTATO-SAUSAGE SALAD

Categories: Salads, Meats

Yield: 8 Servings

1 1/2 lb Red potatoes; small, halved

-or quartered if large

1 lb Smoked hot sausage or

-kielbasa

1 pt Cherry tomatoes; halved

2 tb Red-wine vinegar

1/3 c Prepared pesto

MMMMM----------------NUTRITIONAL INFORMATION/SERV---------------------

x 260 calories

x 8 g protein

x 25 g carbohydrate

x 15 g fat

x 23 mg cholesterol

x 524 mg sodium

1. In large skillet, combine potatoes with enough salted water to

cover. Heat to boiling; simmer until tender. about 12 minutes. Dain;

place in large bowl.

2. Halve sausage lengthwise; cut crosswise into 1/2 inch diagonal

slices.

In skillet used to cook potatoes, saute' sausage over medium-heat

until browned, about 10 minutes. With slotted spoon, transfer to

bowl with potatoes; add tomatoes.

3. In small bowl, combine vinegar, pesto, and 1/2 t freshly ground

pepper; mix. Add to potato mixture; toss. Serve warm or at room

temperature.

From: McCall's August 1993 Happy Charring

~-- EZPoint V2.2 * Origin: LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46 COOKING Number: 38882 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26 08:49 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: