-2 lbs. red potatoes, peeled if desired, and cut into 1? chunks
-1/2 cup nonfat Greek yogurt
-1/4 cup prepared pesto (homemade or store-bought)
-juice and finely grated zest of 1 lemon
-diced red onion (can substitute sliced green onions)
-salt and pepper, to taste
-fresh herbs, for garnish
Boil potatoes in salted water until just tender. Drain and let cool completely.
Whisk the yogurt, pesto, lemon juice and zest together in a small bowl. Taste and season well with salt and pepper. Pour over the potatoes. Garnish with the red onion and fresh herbs. Serve.
Variations and add-ins:
*chopped hard boiled egg
*sliced or chopped Kalamata olives
*fresh shelled peas and replace the pesto with 2 Tbsp. minced fresh mint leaves and add a little olive oil
*diced fresh tomatoes or diced sun-dried tomatoes
*blanched asparagus cut into 1? pieces