Ingredients
3 pounds small red potatoes, halved, quartered if large
Coarse salt and ground pepper
2 cups Pesto-Yogurt Sauce
Preparation
In a large pot, bring potatoes to a boil in salted water over high. Reduce heat to a rapid simmer; cook until potatoes are tender when pierced with a knife, 25 minutes.
Drain potatoes in a colander and rinse under cold water until cool. Shake off excess water and transfer potatoes to a large bowl. Add Pesto-Yogurt Sauce and toss to coat. Season with salt and pepper.
