I went to the farmers’ market earlier this week and I couldn’t resist the little purple potatoes. They are so cute! They came in a quart with baby yukon golds which made a perfect mix for potato salad. I’m not a fan of potato salad with all the mustard, mayo, and relish in it, but this recipe is fabulous! I had a lot of dressing left over since I only had a quart of potatoes, and I think it will be great as a veggie dip or salad dressing.
Creamy Lemon Basil Potato Salad (adapted from Pioneer Woman)
1 quart small potatoes
juice of 3 lemons
zest of one lemon
2 tablespoons olive oil
1/4 cup real mayonnaise
1/4 cup fat free Greek yogurt
1 heaping tablespoon prepared pesto
salt and pepper to taste
Boil potatoes in lightly salted water until fork tender. Drain, and then cut in half if necessary to make all the potatoes the same size.
Mix together lemon juice, olive oil, yogurt, mayonnaise, salt & pepper, and pesto until creamy and smooth. Pour half the dressing over the potatoes and toss to combine. Add more dressing to taste.
Cover and refrigerate the potato salad for 1-3 hours. Toss with fresh basil when you’re ready to serve.