Recipe - Pesto Potato Salad

2 pound New potatoes, scrubbed
2 Tomatoes, cored and minced
One half cup Chopped red onions OR
6 Green onions, thinly cut or sliced up
1 cup Thinly cut or sliced up celery
One half cup Light mayonnaise
One half cup Plain nonfat yogurt
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 One fourth cup pesto. Pour
dressing over potato mixture and toss gently to combine. Chill before
serving.
PESTO: In food processor, place One fourth cup nuts, 3 garlic cloves, 2 cups
packed fresh basil leaves and One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini