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Pesto Potato Salad
Prep Time: 00:15
Cook Time: 00:30
3 lbs small red potatoes
1 pint cherry tomatoes, halved
1/2 cup greek yogurt
1/4 cup basil pesto
zest of half a lemon
1/2 cup chopped fresh basil
1Cut potatoes into quarters. Put in a large pot with cold water and bring to boil. Turn down heat and simmer 10-15 minutes, or until fork tender. Take off heat and run cold water to stop the cooking process. Transfer to a large bowl once cool.
2Combine yogurt, pesto, and lemon zest. Fold carefully into potatoes and add the tomatoes and fresh basil. Let it chill in the fridge before serving.
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