🍽️ Potato Salad with Pesto

Name: Potato Salad with Pesto
Total time: 30 min
Yield: 4 servings
Ingredients: small potatoes, mostly waxy 800 g; salt pinch; eggs 4 pcs.; onions, red 2 pcs.; mini cucumbers 4 pcs.; parsley, fresh 20 g; dill, fresh 20 g; pesto alla Genovese 6 tbsp.; yogurt, plain 150 g; balsamic vinegar, light 2 tbsp.; pepper, black ground pinch

280 kcal · 30 min · 4 servings

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Ingredients

small potatoes, mostly waxy 800 g
salt pinch
eggs 4 pcs.
onions, red 2 pcs.
mini cucumbers 4 pcs.
parsley, fresh 20 g
dill, fresh 20 g
pesto alla Genovese 6 tbsp.
yogurt, plain 150 g
balsamic vinegar, light 2 tbsp.
pepper, black ground pinch

Instructions

1. Rinse the potatoes thoroughly and leave them whole or halve them depending on size. Bring to a boil in a pot with salted water. Then cook over medium heat for about 20 minutes. After that, drain and let them steam briefly in a colander.
2. Bring water to a boil in another pot. Boil the eggs in it for about 7 minutes. After cooking, drain, rinse with cold water, and remove the shells. Halve the eggs.
3. Halve, peel, and cut the onions into wedges. Lightly salt the onions in a bowl. Rinse the cucumbers and slice them thinly. Wash the parsley and dill, shake off excess water, remove the stems, and chop coarsely.
4. Mix the pesto with yogurt and vinegar in a bowl. Season with salt and pepper. Add the potatoes, onions, and herbs to the dressing and mix well. Adjust the potato salad with pesto to taste and serve together with the boiled eggs. Enjoy!

Nutrition per serving

kcal: 280
Protein: 10 g · Fett/Fat: 14 g · Carbs: 30 g