• 2 pounds new potatoes
  • 2 large eggs
  • 3/4 cup nonfat Greek yogurt, plain
  • 1/2 cup prepared pesto
  • 1/2 lemon, juice and zest
  • Salt and pepper to taste
  • 1 medium tomato, diced
  • 1 medium red onion, diced


Wash potatoes, chop into 1 inch cubes. In a saucepan, boil potatoes in salted water until just tender, about 10-15 minutes. Drain and cool.

 Place eggs in a small saucepan. Cover eggs by 1 inch cold water. Bring eggs to boil over high heat. Remove saucepan from burner and cover. Let eggs stand in the water for 12 minutes. 

Drain, run under cool water and peelSlice eggs and set aside. In a small bowl, whisk yogurt, pesto, lemon juice and zest. Season with salt and pepper. In a large bowl, combine potatoes, eggs, diced tomato and onion. Gently stir in yogurt mixture. Chill several hours and serve.

Makes 6, 1-cup servings.

Nutritional Analysis: 
  • 210 calories
  • 8 g fat
  • 1.5 saturated fat
  • 0 g trans fat
  • 60 mg cholesterol
  • 290 mg sodium
  • 29 g carbohydrate
  • 3 g dietary fiber
  • 5 g sugars
  • 10 g protein

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