1½ lbs small potatoes (such as red bliss or yukon gold), cut into bite-sized pieces
1 cup fresh basil leaves
2 tbsp toasted walnuts (or pine nuts)
2 tbsp Parmesan cheese
1 garlic glove
Juice of ½ lemon
Olive oil
2 tbsp plain Greek yogurt
2 tbsp mayonnaise
Salt & pepper, to taste
Instructions
Using a large pot with a steamer basket, steam potatoes 15-20 minutes until fork-tender. Set aside to cool.
Place basil, walnuts, Parmesan, garlic, lemon juice and 1 tbsp olive oil in a food processor. Blend to combine. With the food processor running, stream in additional olive oil, until pesto is smooth.
Transfer pesto to a large bowl and stir in yogurt and mayo.
Add potatoes and toss until evenly coated. Season with salt & pepper, to taste.
Notes
If you don't want to make pesto from scratch, you can use a jar of store-bought. Just combine it with the yogurt and mayo, then toss with potatoes!
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/harvest-fridays-creamy-pesto-potato-salad/