1/4cupGreek yogurtI used so delicious dairy free plain
1tablespoonlemon juice
Instructions
Add a large pot with water and 1 teaspoon of salt and bring to the boil. Add the potatoes and cook until tender. Drain and set aside to cool.
Once cooled completely, add the basil, celery, corn bell pepper and lemon juice and mix until fully incorporated. Stir through the pesto and Greek yogurt until all potatoes are evenly coated.
Refrigerate for at least 4 hours or preferably overnight.
Notes
You can microwave the potatoes instead of boiling them, but they tend to dry out more. Potato salad can be kept refrigerated for up to 1 week.