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Pesto Potato Salad

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      Title: PESTO POTATO SALAD
 Categories: Salads
      Yield: 6 Servings
 
      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
 
     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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