Ingredients

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

Directions

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 peel. Slice 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.

Nutrition Facts

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