Tangy Pesto Potato Salad

Ingredients

• 1/2 pound sred potatoes, diced
• 1/2 cup fat-free plain yogurt
• 1/2 cup light mayonnaise
• hard-boiled eggs, diced
• tablespoon ssweet pickle relish
• teaspoon sdried pesto seasoning
• teaspoon paprika
• celery salt, or to taste
• ground black pepper to taste

Instructions

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium low and simmer until tender, about 15 minutes. Drain and cool.
2. Mix yogurt, mayonnaise, eggs, pickle relish, pesto seasoning, paprika, celery salt, and black pepper together in a bowl; add potatoes and mix well. Chill salad in the refrigerator for 1 hour.